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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	1/2		sliced	57.42	3.4191	0.4132	4.698
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
ear corn	1		cut	-	-	-	-
yellow squash	2	cups	sliced	48.26	9.8552	2.5654	0.6858
zucchini	2	cups	sliced	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.