This One-Pan Zucchini Skillet is a quick, healthy summer dinner made with zucchini, sweet corn, basil, lemon, and your choice of tofu, shrimp, chicken, or sausage. Vegan-adaptable & Gluten-Free, and on the table in 30 minutes!
Looking for an easy zucchini dinner? This One-Pan Zucchini Skillet is fresh, flavorful, and ready in under 30 minutes with your favorite protein.
It’s one of my favorite ways to make the most of summer produce. Tender zucchini, sweet corn, fresh basil, garlic, and bright lemon come together in a light, vibrant skillet that’s satisfying without feeling heavy. Whether you choose crispy tofu,, shrimp, chicken, or sausage, it’s a quick weeknight meal that celebrates the season’s freshest flavors. Here are more favorite one-pan dinners!
This recipe is amazing - so simple to make. The basic ingredients come together to create something incredible and flavourful - the tart lemon paired with the sweet corn and the chili spice - perfection! I added marinated & baked ginger-soy-sesame tofu as the protein and served on a bed of farro. I cannot wait to make this recipe again. Thank you!
Zucchini and summer squash are in full swing here, and this recipe features them prominently. Together with the fresh corn and basil, it’s tasty and light and low in carbs and calories. Put it on your menu plan this week!
Zucchini Skillet Dinner Ingredients
- Protein: Â crispy tofu, shrimp, chicken breast, or chicken sausage
- Zucchini and summer squash– either work here!
- Corn– use fresh right off the cob, or use frozen
- Onions- Red onion add nice color, or sub shallots
- Fresh Garlic – for pungent flavor.
- Fresh Basil – complements all the other ingredeints.
- Lemon– zest and juice to taste- adds lovely brightness!
- Salt, pepper, and chili flakesÂ
- Option additions: Red bell pepper or chili peppers, cherry tomatoes
How to make Zucchini Skillet
- Cook the protein. Heat olive oil in a skillet, add salt and pepper to the oil, then add the protein, crisping it up and cooking through. Set the protein aside.
- Saute the veggies. Add more olive oil to the skillet, and add the onion, garlic, lemon zest and chili flakes, saute until fragrant. Add the zucchini, and summer squash, and saute until just tender. Add the corn, season generously with salt and pepper and cook 2-3 more minutes.
- Combine. Fold in the protein and the fresh basil.
- Season to Taste, adjusting salt and chili flakes to taste. Add a squeeze of lemon juice if you like. Serve with more basil ribbons.
Storage
Store leftover zucchini skillet in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. The zucchini will soften a bit as it sits but will still be delicious.
This recipe is best enjoyed fresh and is not recommended for freezing, as the zucchini can become watery and mushy once thawed.
Serving Suggestions
Serve this One-Pan Zucchini Skillet just as it is, or spoon it over steamed rice, quinoa, farro, or cauliflower rice for a heartier meal. It’s also delicious with warm crusty bread to soak up the flavorful juices.
For a fresh finish, top with crumbled feta or goat cheese, shaved Parmesan, toasted pine nuts, or extra fresh basil. A squeeze of lemon and a drizzle of good olive oil just before serving brighten all the flavors.
Pair it with a simple green salad, tomato salad, or cucumber salad for an easy summer dinner.
More zucchini recipes you may like
Enjoy this Zucchini Dinner and hope you are having a beautiful week!
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Zucchini Skillet Dinner
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: healthy dinner, Main, one pan meal, summer dinner, vegan, vegetarian dinner
- Method: Stove top
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, high fiber, Vegan, Vegetarian
Description
When the garden is overflowing with zucchini, corn, and basil, this one-pan skillet is the first thing I make. Fresh, colorful, and ready in under 30 minutes, it’s an easy summer dinner that celebrates the season’s best produce.
Ingredients
- 3 tablespoons olive oil, divided.
- salt and pepper to taste
- 8 ounces firm tofu, raw shrimp (peeled and deveined) , or chicken breast (sliced thin)
- 1 cup red onion,finely chopped
- 2–4 cloves garlic- rough chopped
- one lemon- zest and juice
- 4 cups zucchini and summer squash, sliced into half moons or quarter moons, 1/3 inch-thick. ( about 3 medium-sized squash)
- 1 ear of corn, kernels sliced off ( one cup, or sub frozen)
- salt and pepper to taste
- Chili flakes (Aleppo is nice here!)
- 1/4–1/2 cup fresh torn basil or basil ribbons
Instructions
- Heat half the olive oil in a skillet, over medium heat. Add salt and pepper to the oil, then add the protein, crisping it up and cooking it through. Â Set the protein aside.
- Add more olive oil to the skillet, over medium heat, and add the onion, garlic, lemon zest and chili flakes, saute until fragrant.
- Add the zucchini, and summer squash, and saute until just tender. Â If it feels dry you could add a splash of water, wine or broth. Add the corn, season generously with salt and pepper and cook 2-3 more minutes.
- Fold in the cooked protein and the fresh basil. Taste, adjusting salt and chili flakes to taste. Add a squeeze of lemon juice if you like.
- Divide among bowls and Serve with more basil ribbons. Â Serve with chopsticks if you like!
Notes
Tofu: Blot gently, cut into 3/4 inch cubes, pat dry ( gently) place in the hot seasoned oil. Using a cast iron skillet with a metal spatula is nice here, or a nonstick pan. Follow this basic Crispy Tofu recipe, if new to tofu.
Adding a little Cajun spice to the protein is a tasty option here!
Nutrition
- Serving Size: -with Tofu
- Calories: 332
- Sugar: 12.2 g
- Sodium: 39.5 mg
- Fat: 21.7 g
- Saturated Fat: 3.3 g
- Carbohydrates: 26.8 g
- Fiber: 4.7 g
- Protein: 15.7 g
- Cholesterol: 0 mg
Made this with crispy tofu, two different squash and a zucchini. I doubled the corn and was glad I did. Lacked a little texture for me, the corn was almost that but not quite.
Glad you tweaked it to your liking!:)
This recipe is amazing – so simple to make. The basic ingredients come together to create something incredible and flavourful – the tart lemon paired with the sweet corn and the chili spice – perfection! I added marinated & baked ginger-soy-sesame tofu as the protein and served on a bed of farro. I cannot wait to make this recipe again. Thank you!
Love the combo Kelly, sounds amazing! Thanks for taking time to review.
Simple and fresh! Summery and delicious!
Glad you gave it a try Amy!
super delicious! I made it with chicken sausage and shrimp. My husband says it needs to be on rotation this summer! Thank you for your many dependably delicious recipes!
Wonderful Carrie! Appreciate you taking time to review.
Thank you for rescuing my dinner from another plain jane sauteed zucchii with Italian seasoning and tofu meal. That lemon, corn and basil were brilliant in idea, color, and taste! Zing!
Yay, so glad you enjoyed!
I made this recipe for dinner this evening and it was so delicious. I added shrimp to it. My new favorite. Thanks for sharing.
Sounds great David, glad you enjoyed!
Deeelicious! However I gave it 4 stars as with tofu there wasn’t much taste without adjustment- the fresh basil got lost and I doubled the amount.
I added lemon zest of half a lemon, a squeeze of lemon juice, and blistered a half cup of halved cherry tomatoes. Added some zest and sweetness – now a keeper!
Hi Emily! I see how little instructions I gave on the tofu. My bad. This is an old post. I updated the recipe; it’s better now- so thanks for your feedback- valuable!
Another lovely, easy and new favourite.
I have used some cabbage and smoked chicken…because that’s what I had in the fridge.
Still came out delicious
Sounds tasty Elaine!
We tried Odessa squash in the garden this year and love it’s creaminess in this recipe. I made it with shrimp, one additional ear of corn and half a jalapeño finely chopped. So good! Thank you 🙂
Yum Susan!!!
Nice easy with summer veggies. I did it with some shrimp. I added some fennel bulb sliced thin and cooked up with onion, and a pich of thyme, and a penzey sesoning called Sunny Paris.( combo of shallots peppecorn bail tarrago chervil etc) Nice to serve over some orzo or such if want a base for it. Good with or without that.
Yum! Sounds tasty!
Can you use frozen, thawed corn?
Yes, absolutely Diane!
I used frozen corn that I boiled, then added to the pan late. Worked perfectly!
Quick Easy recipe to cook. Would do again
Great to hear, thanks Siobhan!
This is my favorite zucchini recipe. It’s super simple and delicious. I can make it in the middle of the week for a quick healthy meal. Love it with tofu! Fresh and tasty and a great way to use up all the zucchini this time of year. Thanks for the amazing recipe.
Thanks Theresa!
Love the recipe! I seasoned the tofu with a little cumin and veg. masala, added more garlic, and subbed cilantro for the basil. Also used oregano on the zucchini.
Yum!
I made it using veg ingredients only yet it turned out yummy
Great to hear Shilpa!
Absolutely beautiful flavours! Added a potato and salmon. And finger lime . Thank you for sharing this recipe
Love this recipe. One my favorite summer zucchini bounty recipes!
Made this with mild Italian chicken sausage and added a few leaves of kale. It was delicious and very filling!
Awesome!
Such a great combo of flavors- easy too. We loved it!
So easy and delicous!
Had for dinner and it was delish…!
Awesome….thanks!!!
This looks insanely delicious. Came across this recipe while looking for some zucchini ideas and it looks incredible. The texture you have on the various proteins pictured looks just perfect!
Thanks! I hope you like it!
Hi Slyvia, thanks for sharing this zucchine stir fry recipe. I love the versatility of it as you suggest that we can use tofu or even chicken if we wish. I may even use sweet corn to make this. Thanks again.