Description
With the sun and longer days, there’s just this increased yearning for all those vibrant summer flavors. Cue in this delightful summer corn and zucchini dish that’s perfect for when time’s of the essence but you still want something tasty and light.
Ingredients
Scale
- 2 tablespoons avocado oil (or olive oil)
- 1 white onion, halved and thinly sliced into long strips
- 2 tablespoons butter
- 3 cloves, garlic, finely minced
- 1 teaspoon bouillon powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 summer squash, washed and cut into 1/4-inch rounds
- 3 cups corn (if using frozen, thaw it first)
- 1 tablespoon chives, chopped
- 1 tablespoon parsley, chopped
Instructions
- Add the oil and onion to a large skillet and cook the onions over medium heat until just lightly browned.
- Add the butter and garlic. Stir into the onions and continue to cook until the butter is melted and the garlic is fragrant – about 2-3 minutes.
- Next, add the bouillon powder, salt, and ground black pepper. Stir into the onions.
- Add the squash and corn. Stir to combine and cook for 3-5 minutes or until the squash is heated through and the corn is cooked.
- Stir in the chives and parsley.
- Plate, garnish, and serve immediately.
Notes
- For a vegan option, substitute butter with additional avocado oil.
- Fresh corn is recommended for the best flavor, but frozen corn can be used as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg