Garlicky Summer Squash and Fresh Corn

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Garlicky Summer Squash and Fresh Corn

 

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

 

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.

Makes 2 servings.

Calories 110, Fat 8.7 g, Carbs 7.7 g, Sodium 147 mg, Fiber 2 g.

 

 

 

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