Summer Squash And Corn Saute Recipe

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Summer Squash and Corn Saute

Sharon Colyer


This is another recipe from Vegetarian Express--just in time to use up more squash. I may make this by the weekend. We don't have a garden, but were given some squash. But, I need fresh tomatoes. However, I think I have some canned tomatoes, which would do in a pinch. But, nothing beats fresh garden tomatoes! You could also use fresh corn.

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★★★★★ 1 vote
30 Min
15 Min
Stove Top


1 Tbsp
olive oil
2 Tbsp
2 clove
garlic, minced
2 medium
yellow summer squashes, quartered lengthwise and sliced 1/4 inch thick
1 lb
bag thawed frozen corn kernels (may use fresh)
2 medium
ripe tomatoes, diced
scallions (green onions), minced
salt and freshly ground pepper, to taste


1Heat the oil and water, in a large skillet. Add the garlic and squash and sauté over medium-high heat, until squash is tender-crisp, about 5-7 minutes.

2Add the remaining ingredients and sauté 5-7 minutes more, or until the tomatoes are slightly softened and the mixture is heated through.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Turkey
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy