Summer Squash and Corn

By oldbklady

Ingredients

• 2 tbs olive oil
• 1/2 yellow onion, sliced
• 4 cloves garlic, minced
• 1/2 c. chicken broth
• 1 c. frozen corn
• 2 c. sliced yellow squash
• 2 c. sliced zucchini
• 1 tbs chopped parsley
• 2 tbs butter
• Salt and pepper to taste

Preparation

Step 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, corn kernels, and the squash and zucchini cook. Cover, and cook 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.