Charred Zucchini and Corn with Feta
A fast, flavor-forward recipe that feels like a treat but fits a busy weeknight.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (394 reviews)
INSPIRED BY
A quick, skillet-first approach that leans on bold seasoning and a bright finish.
Story
This is the kind of dinner I make when I want something cozy but I do not want a pile of dishes. Everything happens in one pan, and the sauce comes together with what is usually already in my fridge. It is forgiving, so you can swap in what you have and still end up with a really satisfying plate. If you are cooking for someone picky, keep the heat low and let the bright finishing squeeze do the work.
By Casey
Ingredients
- 3 medium zucchini, sliced into half-moons
- 1 tbsp olive oil
- 1 cup corn kernels
- 1/2 tsp chili powder
- Kosher salt and black pepper
- 2 tbsp crumbled feta
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- 1 small jalapeño, sliced (optional)
- Flaky salt, to finish
Instructions
- Heat a large skillet or grill pan until very hot.
- Toss zucchini and corn with olive oil, chili powder, salt, and pepper.
- Cook in a single layer until charred in spots, 3 to 4 minutes per side.
- Transfer to a bowl, add lime juice and cilantro.
- Fold in feta and jalapeño, taste and adjust salt.
- Serve warm or at room temp, finish with flaky salt.
Chef Tips
- Use pre-chopped aromatics or frozen veggies to keep it truly fast.
- Season in layers, a little salt early, then a final pinch at the end.
- If your pan runs hot, lower the heat before adding anything dairy or cheese.
Cook's Notes
- Keep the heat high for browning, then lower it before any dairy or cheese.
- If it feels dry, add 1 to 2 tablespoons of water or broth and toss again.
- Taste at the end and adjust with acid (lemon or vinegar) before adding more salt.