Directions:
- Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
- Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154 Kcal (645 kJ) | ||
| Calories from fat | 90.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 3% | |
| Sodium | 128.28mg | 5% | |
| Potassium | 621.22mg | 13% | |
| Total Carbs | 13.63g | 5% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 33.9mg | 56% | |
| Iron | 1.2mg | 7% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.82 Kcal (301 kJ) | ||
| Calories from fat | 42.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 16% | |
|---|---|---|---|
| Cholesterol | 4.84mg | 3% | |
| Sodium | 59.82mg | 5% | |
| Potassium | 289.7mg | 13% | |
| Total Carbs | 6.36g | 5% | |
| Sugars | 1.88g | 16% | |
| Dietary Fiber | 0.79g | 7% | |
| Protein | 2g | 9% | |
| Vitamin C | 15.8mg | 56% | |
| Iron | 0.6mg | 7% | |
| Calcium | 16mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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