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

Mindy
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

110.8 calories; 1.8 g protein; 8 g carbohydrates; 10.2 mg cholesterol; 74 mg sodium. Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2006
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 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. Read More
(92)

Most helpful critical review

Rating: 3 stars
07/01/2005
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 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. Read More
(86)
133 Ratings
  • 5 star values: 85
  • 4 star values: 33
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
07/03/2006
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 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. Read More
(92)
Rating: 5 stars
07/03/2006
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 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. Read More
(92)
Rating: 3 stars
07/01/2005
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 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. Read More
(86)
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Rating: 5 stars
04/07/2006
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 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! Read More
(58)
Rating: 5 stars
12/16/2013
2 of my very favorite summer vegetables so how could I not try it? The recipe is not meant to "stand alone" though it surely could for a vegetarian but is a perfect side dish to pair with spicy ribs or chicken for a family friendly BBQ. Nice meld of flavors and easy enough to dress up with basil oregano or cherry tomatoes fresh from the garden. NOTE: I bbq'd my corn on the cob and then added to the squash right before serving. The smokiness of the corn from the bbq added another layer of flavor to this dish. Enjoy! Read More
(32)
Rating: 5 stars
08/05/2005
I made this recipe into a full meal. I added sliced kielbasa and served it over yellow rice. It was DELICIOUS and all dozen people at the dinner loved it. Not a drop was left over. Read More
(30)
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Rating: 5 stars
04/13/2006
I happened upon this recipe while looking for a way to use some veggies I had picked up during a day trip to a local farm in Cottonwood AZ. Everything was so fresh and deliciously sweet and colorful! I love this recipe. Photo available on my profile page. Read More
(25)
Rating: 5 stars
08/10/2005
i made this last night and it was a hit. i forgot to put the butter and parsley on and it was still great. it was even better the next day. i mixed the leftovers with grilled chicken and pasta. i will make this recipe over and over. thanks Read More
(20)
Rating: 5 stars
07/16/2005
This was also fantastic. Since we are dieting I omitted the butter all together topped it with a strong white cheese and broiled it under the broiler until lightly browned. Thanks Read More
(17)
Rating: 5 stars
10/05/2005
My roommate said this was her second favorite meal of all-time (I served it with BBQ pork ribs mashed potatos and garlic-cheese biscuits). I loved how simple this was to prepare and the aroma while it's cooking is fabulous. I had the recipe scaled to three and used 1/2 cup water with 1 vegetable boullion cube instead of the broth. I omitted the onions (I'm allergic) and added cherry tomatos instead. The tomatos really did add some color and texture to the appearance of the meal as did the fresh parsley. Great recipe! Thanks Melinda! Read More
(16)