Zucchini Skillet Dinner
20-minute Vegan Zucchini Skillet dinner with mushrooms, corn and edamame. It's quick and easy, vibrant and flavorful, the best summer dinner recipe out there!
Servings: 4
Calories: 183kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Serve leftovers cold or gently reheat in a skillet over medium heat until heated through.
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 316mg | Potassium: 825mg | Fiber: 5g | Sugar: 9g | Vitamin A: 712IU | Vitamin C: 42mg | Calcium: 81mg | Iron: 3mg