Garlicky Summer Squash

This recipe is a favorite summer dish for our family. Even though I hadn't made it since last summer, Millie requested this dish when she found out I had zucchini to use. It's simple, but there's just something especially nice about the way the flavors come together.

Garlicky Summer Squash

Ingredients:
1 tablespoon olive oil
1 small onion, sliced
4 gloves garlic, minced
1/2 cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh basil
salt and pepper, to taste

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.
Remove from heat. Mix in the basil, and season with salt and pepper.

This post is linked to:
Tasty Tuesday