Summer Squash and Corn Saute
Elevate your summer cooking with this vibrant and easy-to-make Summer Squash and Corn Sauté, a celebration of seasonal produce at its finest! Featuring tender zucchini and yellow squash, paired with sweet, crisp corn kernels, this sauté is brought to life with aromatic garlic, fresh thyme, and a touch of golden melted Parmesan cheese. Perfectly seasoned and finished with a sprinkle of fresh parsley, this dish is a breeze to whip up in just 25 minutes, making it an ideal side for barbecues, light dinners, or potlucks. Whether you’re savoring peak summer flavors or craving a healthy, veggie-packed recipe, this crowd-pleasing sauté is guaranteed to impress!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 ears fresh corn
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup parmesan cheese
- 1 tablespoon fresh parsley
Instructions
Wash and dry the zucchini, yellow squash, and parsley. Trim the ends of the zucchini and squash, then slice them into thin rounds.
Shuck the corn and use a sharp knife to carefully cut the kernels off the cob into a bowl. Set aside.
Mince the garlic and finely chop the parsley.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and slightly bubbly.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to let it burn.
Add the zucchini and yellow squash slices to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they start to soften and develop a slight golden color.
Add the fresh corn kernels to the skillet and continue to sauté for another 5 minutes, until the corn is tender and all vegetables are cooked through.
Sprinkle the fresh thyme, salt, and black pepper over the vegetables. Stir well to evenly distribute the seasoning.
Remove the skillet from heat and sprinkle the parmesan cheese over the sautéed vegetables. Stir gently to melt and combine.
Garnish with freshly chopped parsley before serving warm.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 38.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1776 mg | 38% | |
*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.
