Rating: 4.5 stars 4.4
133 Ratings
  • 5 star values: 85
  • 4 star values: 33
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 0

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



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


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.

  • 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

111 calories; protein 1.8g; carbohydrates 8g; fat 8.8g; cholesterol 10.2mg; sodium 74mg. Full Nutrition