Sautéed Summer Squash & Corn
A bright and tasty dish that showcases the natural sweetness of summer squash and corn. Quick to prepare and healthy, it's perfect as a side dish or a light main course.
Ingredients
Vegetables
- 1 tbsp olive oil
- 1 unit zucchini, sliced
- 1 unit yellow squash, sliced
- 1 cup sweet corn
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced zucchini and yellow squash to the skillet and cook for 5-7 minutes until tender.
- Stir in the sweet corn and cook for an additional 3-5 minutes.
- Season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Make sure to slice the zucchini and yellow squash evenly for even cooking. If you like a bit of spice, consider adding red pepper flakes when sautéing the garlic. You can add other vegetables like bell peppers or onions for more flavor and variety. To store leftovers, let cool completely, place in an airtight container, and store in the refrigerator for 2-3 days. Reheat in a skillet before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 100mgFiber: 3gSugar: 5g
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