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Garlic Squash and Corn

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
U.S.
Garlic Squash and Corn
Ingredients
  • 2 tablespoons olive oil
  • 1/2 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1 ear 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 to taste
Instructions
1
Preheat the cooking vessel by heating the oil over a moderately high heat level, and sauté the onion and garlic until they are slightly softened. Combine the vegetable broth and corn kernels, then continue to cook until the mixture is warm throughout. Introduce the squash and zucchini into the skillet, cover it, and proceed to cook for an additional 10 minutes, stirring periodically until the vegetables are tender.
2
Combine the chopped parsley and melted butter in the skillet with the cooked squash. Add a pinch of salt and a few grinds of pepper to taste, then stir until the butter has dissolved into the mixture.