Garlicky Summer Squash and Fresh Corn Recipe

Directions

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.
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.

Reviews (72)

JUST-MARRIED

Jul. 3, 2006

"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 butte..." See morer and the tomatoes at the end, and then put it in a covered dish and let the butter melt on the way to the party, and the tomatoes just warmed, which was perfect. Good flavors here, and colorful to boot."

Creekside

Jun. 30, 2005

"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 roasted r..." See moreed peppers. Now you can serve it over rice or noodles with fresh French bread and have a whole meal. It really doesn't need all that broth just a couple of tablespoons. You don't want to make soup."

CITEREH

Apr. 7, 2006

"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 than p..." See morearsley, since I haven't grown that yet. The butter flavor was a nice touch; I wonder if it would taste better if the veggies were sauteed in butter rather than olive oil at the beginning? Also if I had had white wine on hand I would have used that instead of veggie broth. Anyway, good recipe for summer veggies, thanks!"

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