30-Minute Garlicky Summer Squash and Corn Skillet
Quick sauteed summer squash and zucchini with fresh corn, garlic, and herbs. Yellow onion and vegetable broth build a light, savory base while butter and fresh parsley finish the dish. Ready in under 20 minutes, this colorful side pairs well with grilled meats or serves as a light vegetarian main.
Ingredients
- 2 tablespoon olive oil
- ½ yellow onion, sliced
- 4 garlic clove, minced
- ½ cup vegetable brothchicken broth1:1poultryFull guide →
- 1 ear of corn, kernels cut from cob
- 2 cup yellow squash, slicedcrookneck squash1:1summer squash
- 2 cup zucchini, sliced
- 1 tablespoon fresh parsley, choppedfresh basil1:1herbsFull guide →
- 2 tablespoon butter
- salt(optional)
- pepper(optional)
Instructions
- 1
Heat olive oil in a skillet over medium-high heat.
- 2
Cook the sliced onion and minced garlic until slightly tender.
- 3
Mix in the vegetable broth and corn kernels, cooking until heated through.
- 4
Add the sliced yellow squash and zucchini to the skillet.
- 5
Cover and continue cooking for 10 minutes, stirring occasionally, until squash and zucchini are tender.
- 6
Stir in the parsley and butter until the butter melts.
- 7
Season with salt and pepper to taste.
- 8
Serve hot.
Tips
Cut squash and zucchini into uniform thickness for even cooking.
Fresh corn in season yields the best flavor; frozen corn works if fresh is unavailable.
Do not overcook the vegetables to avoid losing their bright color and firm texture.
Good to Know
Refrigerate in an airtight container up to 3 days.
Prep vegetables (slice squash, zucchini, mince garlic, slice onion) up to 4 hours ahead. Cook just before serving for best texture.
Serve hot as a side dish with grilled chicken, fish, or steak. Also works as a light vegetarian main with crusty bread.
Common Mistakes
Do not skip the cover step to avoid water evaporating before vegetables soften.
Do not stir too frequently to allow vegetables to develop light color.
Do not cook beyond 10 minutes to avoid mushy squash and zucchini.