Reviewed: Aug. 22, 2007

I use this method to make a spinach dish. Increase the broth of choice to 1 cup and steam the spinach at the very end. Great way to get finicky eaters their veggies.

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SANDYINSD

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 3, 2007

This dish wasn't that impressive. The description sounded tasty but it was pretty bland even after I added oregano and parsley. I added some Romano cheese and that seemed to perk it up a bit. I would not make this again.

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g.o.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 30, 2007

This is really tasty and really versatile. I made this a while back and forgot to rate it, but I remember that I took some liberties with the recipe and it tasted just great. A really nice way to get your veggies.

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Sara

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 27, 2007

Very good. I will definately make again, especially this summer when I have more squash and zucchini than I know what to do with. Variety is always good. Thank you!

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4my4girls

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2006

Delicious! I added fresh tomato, because of the picture and it was so good. I sometimes have it as a meal by itself when everyone is out of the house for the evening and I am just feeding me. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Aug. 30, 2006

You know, this was good but it wasn't great. The picture on here shows the dish with tomato and I think it would have tasted better if I added some. It was a little "oily" for me and also had too much onion for my taste.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 20, 2006

Very yummy and quick. I used 4 cups of zucchini, since I didn't have yellow squash. I used homemade chicken broth and also subbed light butter. I didn't use parsley; just some salt and a little cayenne pepper. DH and I ate this ALL up!

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newmommy

Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Jul. 13, 2006

This is so delicious and easy to make, the perfect summer side dish. Even the kids gobbled it up and keep asking me to make it again.

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Jul. 3, 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.

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JUST-MARRIED

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Reviewed: Apr. 27, 2006

This was very good. I made it just like the recipe stated. Next time I will add tomatoes, and omit the corn. Very good, simple vegetable.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Apr. 12, 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.

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TRACY K

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Apr. 7, 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!

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CITEREH

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Oct. 5, 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!

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ICHARUS

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Reviewed: Sep. 7, 2005

I would have never thought to put corn and squash together! Mmmm. It was so good! Definitley a repeat!

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Mrs.Bearkat

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Reviewed: 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

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DANARLENE

Cooking Level: Expert

Home Town: Atchison, Kansas, USA

Living In: Branson, Missouri, USA

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Reviewed: Aug. 5, 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.

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Helena

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Reviewed: 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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Wendy

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Reviewed: Jul. 10, 2005

A very simple, yet delicious way to serve zucchini. I didn't have fresh corn, so a can had to do. I will make again for sure.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jul. 9, 2005

That was the best squash ever! My husband even ate it! Oh, I did leave out the corn, but the squash was awesome. Oh yeah, I also didn't have any broth. I just used water instead. I think I may have added some scallions, too.

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WEEAIRYCREATURE

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Sun Valley, Idaho, USA

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Reviewed: Jul. 4, 2005

This was a tasty side dish. Shamefully, I had ran out of garlic cloves, so I had to use it dried. Used dry parsley as well. Even still, it turned out pretty good. Quick, easy, and my family approved. Each medium to large sized squash was the equivalent to a cup.

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