Savor the late flavors of summer with this zucchini, corn & tomato medley.🌞🍅 Sauté the aforementioned veggies with butter, spices, garlic, onions, croutons, and then melt sharp cheddar cheese over top!
This recipe was originally crafted by our late Great Auntie Viola and was designed to make good use of the bounty of her late summer garden. Tanya (our recipe creator & also my sister, as well as tasting room associate at Gård Woodinville) and I have been eating this dish ALL our lives. Everyone in the family makes it just slightly different with their own little twist: Tanya’s is adding Montreal seasoning, some folks slice all the tomatoes, some add the final step of broiling it in the oven to get a crispy brown top. The basics are the same and they are delicious. We encourage you to add your own twist as well!
Pairs beautifully with chilled Rosé or Franc Blanc. Cheers to family favorites – we hope you enjoy! 🥂
Zucchini, Corn & Tomatoes
Serves: 4-6
Suggested wine pairing: 2023 Rosé or 2023 Franc Blanc
Recipe by: This is a family favorite we’ve been making for over 50 years
INGREDIENTS:
2 zucchini, sliced (about 7-8" each)
4 fresh corn cobs, slice corn off the cob*
2 tomatoes, one roughly chopped and one sliced into rounds
1 med-large onion, sliced about ¼ in thick
2-3 cloves garlic, minced
½-¾ c sharp cheddar, grated
~2 Tbsp butter
~2 Tbsp extra virgin olive oil
½ tsp Montreal seasoning (or salt & pepper)
1 tsp garlic salt
~½ tsp dried oregano or Italian seasoning
Croutons, homemade (recommended) or store bought
*Note: If fresh corn isn’t available, we recommend 1-2 cans of either Green Giant Steam Crisp or Del Monte Summer Crisp
DIRECTIONS:
In a large frying pan heated to medium to med-high heat, add 1 Tbsp each of butter and olive oil, plus ½ tsp garlic salt and oregano or Italian seasoning. Add onions and sauté until tender crisp and lightly brown - about 10 min. Remove from pan and set aside.
Add ~ ½ tsp Montreal seasoning (or S&P) and another Tbsp of butter and EVOO to the pan and cook zucchini on medium to med-high heat until golden brown - about 3-4 min per side. (If needed, cook the zucchini in two batches for a more even cook.) Then add chopped tomatoes and ½ tsp garlic salt, sauté for 2-3 min. Next add the corn and cook until tender crisp. If you cooked in two batches, add back the onions and zucchini and stir until combined.
Place the sliced tomatoes evenly on top of the mixture. Top with croutons, and then sprinkle on the cheese. Cover and heat for a few minutes until cheese is melted and sliced tomatoes are warm. Taste and adjust seasoning as you like.
Let cool 2-3 min and serve with a chilled glass of Rosé or Franc Blanc!
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