Corn Yellow Squash Medley
Bright, colorful, and bursting with summer flavors, this Corn Yellow Squash Medley is a quick and nutritious side dish that’s perfect for any meal. Featuring tender yellow squash, sweet fresh corn kernels, and vibrant red bell pepper, this veggie medley is gently sautéed with garlic and onion in olive oil for a lightly caramelized finish. A hint of lemon juice ties the flavors together, while a sprinkle of fresh parsley adds a refreshing touch. Ready in just 25 minutes, this easy recipe is both healthy and delicious, offering a naturally gluten-free, vegetarian option that pairs beautifully with grilled meats, roasted fish, or a simple salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized fresh yellow squash
- 2 tablespoons olive oil
- 1.5 cups fresh corn kernels
- 1 small red bell pepper
- 1 small onion
- 2 cloves garlic cloves
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon lemon juice
Instructions
Wash and trim the ends of the yellow squash. Cut them into thin rounds or half-moons if they are large.
Dice the red bell pepper and onion into small, uniform pieces. Mince the garlic cloves and chop the fresh parsley.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to let it burn.
Add the yellow squash slices to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
Stir in the fresh corn kernels and diced red bell pepper. Cook for another 4-5 minutes, or until all the vegetables are tender and slightly caramelized.
Season the mixture with salt and black pepper, then stir in the lemon juice to brighten the flavors.
Remove from heat and sprinkle chopped fresh parsley over the top for a burst of freshness.
Serve warm as a side dish or enjoy on its own for a light, nutritious meal.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 36.5 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2351 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
