Garlicky Summer Squash and Fresh Corn

Garlicky Summer Squash and Fresh Corn

76 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Mindy
Recipe by  Mindy

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (76)

Rate This Recipe
JUST-MARRIED
84

JUST-MARRIED

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 butter 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
73

Creekside

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 red 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
52

CITEREH

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 parsley, 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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 8.8 g
  • 13%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Fresh Corn and Zucchini Saute

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Refreshing Summer Squash Salad