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Skillet Summer Squash and Corn RecipeSkillet Summer Squash and Corn

Source: MyFoodDiary.com

Summer squash and sweet corn are loaded with vitamins and minerals, including antioxidants that promote eye health. This recipe works great as an easy side dish or a filling for vegetarian tacos.

Nutrition Facts
1/6 recipe
Amount Per Serving
125
Calories
% Daily Value
5%
Total Fat 3.1g
2%Saturated Fat 0.5g
Trans Fat 0g
0%
Cholesterol 0mg
2%
Sodium 44mg
8%
Total Carbohydrate 23.4g
18%
Dietary Fiber 4.9g
Total Sugars 6.8g
0%
Includes 0g Added Sugars
Sugar Alcohols 0g
Protein 2.8g
0%
Vitamin D 0mcg
3%
Calcium 40mg
4%
Iron 0.7mg
7%
Potassium 330mg
2%
Vitamin A 15.6mcg
11%
Vitamin C 9.8mg
The % Daily Value (DV) 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.
18.6 Net Carbs Per Serving

Yield: 6 servings

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

  • 1 tbsp extra virgin olive oil
  • ¾ cups diced onion
  • 4 cups chopped summer squash (about 3 medium squash)
  • 2 ½ cups corn kernels (about 2 large ears)
  • ¼ tsp garlic powder
  • 1/8 tsp fine ground sea salt
  • 1/8 tsp ground black pepper
  • 3 basil leaves, chopped

Directions

  1. Heat the olive oil in a large skillet over medium-high. Add the onions and cook for 5 minutes, stirring often. Add the summer squash and cook for 3 more minutes until the squash begins to soften and brown. Stir in the corn and cook 3 to 4 minutes until all ingredients are heated.

  2. Stir in the salt, pepper, and basil. Serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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