20-minute Vegan Zucchini Skillet Dinner with corn, mushrooms and edamame. Summer in a skillet looks like this quick and easy charred zucchini number that has succotash vibes and caramelized shiitakes. So good, you’ll be making it on repeat all summer long!
We’ve been eating some version of this charred zucchini and mushroom situation with fresh corn and a bean of some sort for many summers. Leftovers often include chopped tomato and avocado, maybe a splash of balsamic. Pure summer heaven. Oh and if you serve a really summery dessert like a fruit crisp afterwards….divine!
While honing in on the quantities and timing so that you too can get this incredible skillet dinner on the table in just 20-minutes with perfect results every single time, we ate this over and over again….and I’m not mad about it. Here you have THE BEST VEGAN ZUCCHINI SKILLET DINNER ever…and I defy you to make it just once while the zucchini is abundant and the corn is so sweet!
Ingredient Notes
- Zucchini: any combination of yellow summer squash and zucchini that’s fresh, firm and unblemished.
- Corn: fresh corn cut from the cob is the gold standard of summer’s peak produce, and frozen corn kernels are a fine sub, but do not use canned corn in this recipe.
- Fresh herbs: use what you have in the garden or are growing on your patio or windowsill.
- Beans: I love the ease of using frozen shelled edamame, but any canned bean you have on end will be a fabulous source of fiber and plant-based protein.
Step by Step to Make it
Wash the zucchini or summer squash well. Pat dry and make diagonal cuts, rolling ¼ turn after each cut for varied shapes with much exposed flesh.
Husk the corn. . Lay the cob FLAT on the cutting board and make vertical cuts, then roll until the next row of kernels is available to cut off. Continue until just a bare cob is left…no mess and very quick and efficient.
Thinly slice the green and white parts of the scallions. If your shiitake mushrooms are whole, thinly slice them too.
Having everything measured, chopped and ready before you turn on the stove is a big help. Mince the garlic, separate the leaves from the stems on the fresh herbs.
Heat your skillet over medium/high heat. Swirl in the olive oil, then add the zucchini and mushrooms. Sprinkle with salt and pepper. Let cook undisturbed for 3 minutes.
The squash and mushrooms will begin to caramelize. Stir well and leave again for 2-3 minutes as another surface begins to char.
Add the minced garlic and scallions, stirring while they release their flavor, about 1 minute.
Next, add the corn, edamame (OK if it comes straight from the freezer) and the fresh herbs. Stir well.
Let it cook! Wait 2 minutes and stir again. If the corn kernels are popping, then you’re doing it right! Continue to cook until everything is golden.
A sizzling hot pan will also char your zucchini! Give it another good stir before serving!
Debra’s Pro Tips
- I’m not sure who started the trend of holding the cobs vertical to cut the kernels off….but it’s just flat out harder and more dangerous to do it like that. Follow my directions above and lay the cob FLAT on the cutting board for an easier and safer method.
- It’s OK to not continuously stir. Give things a minute to char on the underside before mixing it all up.
- Don’t be alarmed if stuff on the bottom has turned golden. It turns out the charred bits on the bottom of the pan make the best bites!
- Leftovers can be served cold with a splash of balsamic vinegar or lemon juice, some chopped avocado and tomato, plus a bit of thinly sliced kale or cabbage…Absolutely divine!
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📖 Recipe
Zucchini Skillet Dinner
Equipment
Ingredients
- 1.5 lbs zucchini 3 medium
- 3 oz. shiitake mushrooms about 1 cup sliced
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 2 ears fresh corn on the cob about 1.5 cups kernels
- 4 scallions
- ¾ cup shelled edamame beans frozen
- 4 cloves garlic, minced
- 2 tablespoon fresh thyme leaves
Instructions
- Prep ingredients: thinly slice scallions, mince garlic, slice mushrooms, separate fresh herbs from stems, husk corn and place flat on the cutting board to cut kernels off the cob.
- Heat skillet over medium high heat. Swirl in olive oil and then reduce heat to medium. Add zucchini and mushrooms, sprinkle with salt and pepper. Leave undisturbed to cook for about 3 minutes. Stir. Leave for another 2 minutes.
- Stir in the garlic and scallions and cook, stirring for a minute.
- Add in the corn, edamame and fresh thyme leaves. Stir well. Leave to cook, 2 minutes. Stir. Leave for another 2 minutes.
- Remove from heat. Stir well and serve warm.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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