Garlicky Summer Squash And Fresh Corn Food

GARLICKY SUMMER SQUASH AND FRESH CORN

Garlicky Summer Squash and Fresh Corn image

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

Provided by Mindy

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g

GARLICKY SUMMER SQUASH AND FRESH CORN

Garlicky Summer Squash and Fresh Corn image

Make and share this Garlicky Summer Squash and Fresh Corn recipe from Food.com.

Provided by Annacia

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 109.3, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 44.1, Carbohydrate 7.3, Fiber 1.4, Sugar 3.5, Protein 1.8

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