All of my meals right now involve tomatoes or zucchini or basil or corn or some combination of these summer stars. This recipe is a big skillet of summertime if I have ever seen one. The flavors are light and bright; the texture juicy and fresh; and we have often eaten this as a meal with nothing else.
That’s the epitome of summer – using these fleeting ingredients in a healthful and simple way. Yes, you could serve this with a piece of grilled fish or chicken (or steak.). But I am quite happy to eat this with a glass of rosé and call it a night.
This sauté is lovely for entertaining since you can serve this perfectly at room temperature. In the summer, I don’t get hung up about serving grilled or roasted vegetables hot, or casseroles for that matter. It’s hot outside, so no need to encourage more perspiring is how I see it. I will encourage you to look for organic vegetables here since a few of these (zucchini and corn) may be genetically modified otherwise.
As always, and now more than ever, make swaps if you need to. I use Violife vegan feta in place of sheep feta sometimes, but shaved Parmesan is also nice. If you love cilantro, that would be perfect in place of the basil, but so would dill or chives. If you like things spicier, use a Serrano pepper or add a pinch of cayenne. Fire-roasted or regular frozen corn would be fine in place of fresh (but summer corn is SO good.) No corn for you? Cauliflower rice would be a great stand-in. I could even see how a little bacon to start the saute would be an amazing add-in. You know how this works. Don’t overthink it. Use the freshest, best ingredients you can find and enjoy every morsel. Summer doesn’t last forever.
You can shop the tools I used for this recipe by clicking on the images below:
- 2 Tablespoons butter or vegan butter, such as Miyoko’s Creamery
- 2 medium zucchini, about ¾ pound, diced
- 1 jalapeno, seeded and finely chopped (or keep the seeds to make it spicier)
- sea salt
- freshly ground black pepper to taste
- 2 large ears of corn, shucked and kernels removed
- ½ pint cherry tomatoes, halved
- 2 ounces feta, crumbled
- ¼ cup fresh basil leaves, torn by hand
- In a large skillet (12 inches or more), melt the butter over medium heat. Add the zucchini and jalapeno and sauté until just tender and starting to get golden, about 5 minutes.
- Add the corn, tomatoes, a big pinch of salt, and black pepper to taste, and sauté until the tomatoes soften, about 5 minutes. Taste for seasoning. If you do not use feta, you will need to make sure the vegetables are well seasoned.
- Transfer to a serving bowl and top with crumbled feta and basil.