Garlicky Summer Squash and Fresh Corn
photo by lazyme 
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
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
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
- Loved this squash dish -- easy to make and lots of delicious flavor. I thought that I had yellow squash on hand, but I only had zucchini which didn't really alter anything in the dish as far as flavor goes. Served alongside some shrimp creole. Made for SWT 2018 - Cajun/Creole
- Yum. Simple and really good. Thanks for sharing, Anna.
- Tasty and pretty!
- Loved the combination of vegetables. We had this with a potato casserole and pork chops with thyme from Australia. They went together very well. We followed the recipe exactly.
- This was a huge hit with my dinner crowd last night. I added one more cob's worth of corn kernels but kept everything else the same. It was a hit with my daughter, her boyfriend, and my mother-in-law. Thank you! Made for Susie's World Tour 2018 - Cajun/Creole.
Tweaks
- I wrongly assumed that this would be bland! What a wonderful, fresh dinner this made! I made a few substitutions based on what I had. Doubled the onion, used beef broth instead of vegetable, omitted the olive oil. I can't wait for tomorrow's lunch. Thanks!
- Some of my favorite summer ingredients, it was no surprise that I had all of the ingredients when I came upon this recipe. I made this with just 2 teaspoons of a high quality olive oil and skipped the butter entirely. Because the ingredients are few, the freshness and broth used really matter. On a bit of whimsy I replaced the parley with some chives snipped from my herb box. Thanks! made for 1-2-3 Hit Wonders.
