Garlicky Summer Squash and Fresh Corn

4.5
(138)
100 Reviews
15 Photos

A delicious and different way serve two favorite summer vegetables, squash and corn!

Submitted by Mindy
Published on March 9, 2020
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons olive oil

  • ½ yellow onion, sliced

  • 4 cloves garlic, minced

  • ½ cup vegetable broth

  • 1 ear corn, kernels cut from cob

  • 2 cups sliced yellow squash

  • 2 cups sliced zucchini

  • 1 tablespoon chopped fresh parsley

  • 2 tablespoons butter

  • salt and pepper to taste

Directions

  1. Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.

  2. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts (per serving)

111 Calories
9g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 111
% Daily Value *
Total Fat 9g 11%
Saturated Fat 3g 16%
Cholesterol 10mg 3%
Sodium 74mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 2g 4%
Vitamin C 14mg 15%
Calcium 25mg 2%
Iron 1mg 3%
Potassium 267mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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