Ingredients
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 (use green zucchini and yellow squash or any combination)
3 cups corn (thawed if using frozen)
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
Instructions
1-Heat 2 tablespoons avocado oil or olive oil and 1 sliced white onion in a large skillet over medium heat until onions are lightly browned.
2-Add 2 tablespoons butter and 3 finely minced garlic cloves; stir and cook until butter melts and garlic is fragrant, about 2-3 minutes.
3-Add 1 teaspoon bouillon powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper; stir into onions.
4-Add 2 summer squash (cut into 1/4-inch rounds) and 3 cups corn; stir and cook for 3-5 minutes until squash is heated through and corn is cooked.
5-Stir in 1 tablespoon chopped chives and 1 tablespoon chopped parsley.
6-Plate, garnish, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use a mix of green zucchini and yellow squash for a colorful presentation.
🧄 Thinly slicing the onions ensures even cooking and sweetness.
🔥 Cook on medium heat to lightly caramelize onions without burning them for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup