Summer Squash Skillet

Ready in about 15 minutes, this delicious, colorful, low-carb dish combines all the flavors of zucchini, tomato and basil with just a hint of Parmesan. And with only 97 calories per serving, it’s perfect for the calorie conscious and veggie lovers alike!

It’s so gratifying to cook with summer produce at its peak ripeness because very little need be done to make it sing. Summer squash (and corn, which is also in this skillet) are the perfect example. They’re sweet, crisp, and the happiest yellow hue ever.

How to make Summer Squash Skillet

Ingredients

• 2 tablespoons butter
• 1 medium sweet or yellow onion, thinly sliced and separated into rings
• 2 medium zucchini or yellow squash or 1 of each, sliced
• 2 ears of corn, charred or boiled (see note below)
• 1/2 large bunch cilantro, divided
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large tomato, chopped
• 1/4 cup chopped fresh basil
• 2 tablespoons grated Parmesan cheese

Directions

Yield: 4 servings

Serving size: 2/3 cup

1. Melt butter in large skillet over medium-high heat. Add onion; stir to coat with butter. Cover; cook 3 minutes. Uncover; reduce heat to medium; cook and stir about 3 minutes or until onion is golden brown.
2. Add squash, salt, and pepper. Cover; cook 5 minutes, stirring once. Add tomato; cook uncovered about 2 minutes or until squash is tender.
3. While squash is cooking, cut corn off cob. Finely chop stems of cilantro. Set aside for adding to skillet later. Roughly chop cilantro leaves and stems that are among the leaves. Reserve for cilantro oil recipe below.
4. Once squash is cooking the final minute on second side, add corn, finely chopped cilantro stems, garlic, cumin and jalapeno. Cook through one more minute.
5. . Stir in basil and sprinkle with cheese.

Note: Recipe calls for using cooked corn on the cob. you can boil the corn in advance or you can char the corn in the cast-iron skillet first, then cook the squash.