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Nutrition Facts
Serving Size 1 (120g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth
Calories 113
Calories from Fat 79		(70%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 106mg		4%
Potassium 299mg		8%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 1.6g	6%
	Sugars 2.6g
Protein 2.0g		4%
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Garlicky Summer Squash and Fresh Corn

Recipe #182194 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Annacia
Aug 18, 2006

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

SERVES 6 (change servings and units)

Ingredients

2 tablespoons olive oil
1/2 yellow onion, sliced
4 garlic cloves, minced
1/2 cup vegetable broth
1 ear of 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

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.

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Featured Reviews for This Recipe

From: Mama Cee Jay

On Jun 22, 2007

Good flavor! Unfortunately, somebody used up all the corn last night, so I did not have any to put into this dish. I reduced the amount of fat to about 2 Tbl. and added fresh herbs of basil, thyme and tarragon.

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From: susie cooks

On Jun 17, 2007

Easy and very good! Thanks!

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From: MechanicalJen

On Jul 14, 2008

I wrongly assumed that this would be bland! What a wonderful, fresh dinner this made! I made a few substitutions based on what I had. Doubled the onion, used beef broth instead of vegetable, omitted the olive oil. I can't wait for tomorrow's lunch. Thanks!

1 person found this review helpful

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From: justcallmetoni

On May 23, 2008

Some of my favorite summer ingredients, it was no surprise that I had all of the ingredients when I came upon this recipe. I made this with just 2 teaspoons of a high quality olive oil and skipped the butter entirely. Because the ingredients are few, the freshness and broth used really matter. On a bit of whimsy I replaced the parley with some chives snipped from my herb box. Thanks! made for 1-2-3 Hit Wonders.

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