Garlicky Summer Squash and Fresh Corn

Garlicky Summer Squash and Fresh Corn

80
Mindy 13

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

Ingredients

30 m {{adjustedServings}} servings 111 cals
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Nutrition

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  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

80
  1. 111 Ratings

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This was yummy. I followed the directions with just a few changes. I too subbed fresh basil/oregano at the end for parsley just for a little kick. And added fresh diced tomatoes. I added the...

This an OK start, but it needs a kick in the pants! Try adding cherry tomatoes- several colors, fresh basil, fresh oregano, red onions, instead of boring yellow ones, and some bell pepper or roa...

Nothing extraordinary, but quite tasty. I love squash cooked this way. I added some diced tomatoes (from a can, but fresh would be better), and added fresh oregano and basil at the end rather ...