Garlicky Summer Squash and Fresh Corn Recipe -
Garlicky Summer Squash and Fresh Corn Recipe
  • READY IN 30 mins

Garlicky Summer Squash and Fresh Corn

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

Most Helpful Critical Review
Jun 30, 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.

Apr 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!

Dec 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!

Aug 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.

Apr 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.

Aug 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

Jul 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


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  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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