Squash and Corn Saute

I don’t know about you but we have a ton of zucchini right now. I absolutely love vegetables and I am always looking for simple ways to use my garden veggies. I came across this recipe on Pinterest which I made tonight. Excellent!

I used canned corn and green zucchini squash and it was still great. I did use fresh parsley and added chives, both from my garden.

  1. Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
  2. Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
  3. Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

What is your favorite way to use up extra zucchini?

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