1/2 Photos of Garlicky Summer Squash and Fresh Corn
A delicious and different way serve two favorite summer vegetables, squash and corn!"
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Units: US | Metric
- 1Heat 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.
- 2Mix 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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Nutritional Facts for Garlicky Summer Squash and Fresh Corn
Serving Size: 1 (120 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 109.2
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 3.1 g
- Cholesterol 10.1 mg
- Sodium 44.1 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 1.3 g
- Sugars 3.5 g
- Protein 1.8 g
The following items or measurements are not included: