Recipe of the Week

Recipe of the Week
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.

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