Imagine all the best flavors of summer tossed in one extra healthy skillet. And then SEE ABOVE.

Some folks complain about zucchini stashed on their front porches, but I am not one of them. I just love zucchini season. It just tastes like summer to me – I love it raw, cooked, any which way. I crave Michael Symon’s zucchini Crudo salad.  And Oven Fried Zucchini Crisps are a real treat at our house! C’mon – I have even made Zucchini S’mores! Only a serious zucchini fanatic would make those!

And so my obsession with zucchini starts early this year- with this skillet.

You just shave the zucchini into thin planks and then treat them like pasta noodles. A few minutes in the skillet is all it takes to soften them perfectly for your dish. Add a few other summer veggies and – let’s just call it Summer in a Skillet.

Happy Zucchini Season, all!

— posted by Donna

ZUCCHINI NOODLES SKILLET

2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1/2 cup white wine
2 medium zucchini
1 cup fresh corn kernels (frozen will do in a pinch)
1 cup cherry tomatoes, halved
16 ounces cooked shrimp

Heat a very large skillet to medium high heat. Add oil and shallot and cook for a minute. Add garlic and cook another minute. Add white wine and cook until most of liquid has evaporated, another 2 minutes or so.

Peel zucchini in long planks with a vegetable peeler – about 1/8th inch thick slices. Add to skillet and toss. Cook for a few minutes and then add corn, tomatoes and shrimp and cook until all is heated through.

Serve immediately, with a sprinkle of Parmesan if desired.

Other fabulous zucchini noodle dishes:

Spiralized Zucchini Noodles, Inspiralized
Julienned Zucchini Spaghetti, Kalyn’s Kitchen
Zucchini Pasta in Lemon Cream Sauce, The Novice Chef
Zucchini Noodle Salads, The Vintage Mixer
Zucchini Noodles with Lemon and Parmesan, Always Order dessert