Garlicky Summer Squash and Fresh Corn Recipe

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Ingredients:

Serving

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	154 Kcal (645 kJ)
Calories from fat	90.86 Kcal
		% Daily Value*
Total Fat	10.1g	16%
Cholesterol	10.38mg	3%
Sodium	128.28mg	5%
Potassium	621.22mg	13%
Total Carbs	13.63g	5%
Sugars	4.04g	16%
Dietary Fiber	1.69g	7%
Protein	4.29g	9%
Vitamin C	33.9mg	56%
Iron	1.2mg	7%
Calcium	34.3mg	3%

Amount Per 100 g
Calories	71.82 Kcal (301 kJ)
Calories from fat	42.37 Kcal
		% Daily Value*
Total Fat	4.71g	16%
Cholesterol	4.84mg	3%
Sodium	59.82mg	5%
Potassium	289.7mg	13%
Total Carbs	6.36g	5%
Sugars	1.88g	16%
Dietary Fiber	0.79g	7%
Protein	2g	9%
Vitamin C	15.8mg	56%
Iron	0.6mg	7%
Calcium	16mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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