Summer Time Veggie Skillet

So this happened tonight. After an evening WOD where my sweat sweated, I so needed to refill the tank.

Literally took minutes to prep. And done in about 30 minutes...the pitcure taking kinda took a while

Super simple, this is not rocket science. If you don't have what is listed for ingredients, no worries, substitute with similar items-- or double up your favorite veggies!

Type: | Servings: 3


Prep Time: 0:05 | Cook Time: 0:15 | Total Time: 0:20


  • 1 whole zucchini coarse chopped
  • 1 whole onion coarse chopped
  • 1 whole tomato chopped or diced
  • 1 whole jalapeno sliced, with or without seeds
  • 1-2 ears sweet corn whole kernels off the cob
  • 2 cloves garlic crushed
  • 1 handful fresh cilantro coarse chopped for garnish
Summer Time Veggie Skillet Ingredients


  1. Put olive oil in a large skillet on medium heat. Add zucchini, tomato, and onion. Cover about 5 minutes to steam, take off lid and increase heat to medium high, letting the juices reduce. About 5 more minutes. Stir occassionally. Add in corn, crushed garlic, and jalapeno. Cook to desired finish. I like my corn just heated through or you can let it sizzle a while longer and brown. Toss a little course chopped cilantro on top, so pretty!

  2. I served with chicken tenders from the toaster over. 35 minutes at 350 Fahrenheit. Dressed with olive oil and Primal Palate seasoning, Adobo before I put them in the oven.

Recipe Notes

**This can serve 3 people. Best part about this recipe??? Add more veggies and feed more people! So so simple. Add a little salt to taste....BOOM! Easy peasy summer meal.

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