Family Food on the Table · by Kathryn Doherty★ 5.0 (1)
Yellow squash and corn medley
NUTRITION · PER SERVING12M COOK
CAL 8%·PRO 13%
CARBS 16G42% OF CAL
3G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 8G48% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, one-skillet side of yellow squash and corn sautéed with onion, garlic, and cheese. Fresh and summery, it pairs well with any main course.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 large onion (chopped)
- 2 yellow crookneck squash (sliced in half vertically then cut in half moons about 1/4 inch thick)
- 2 cloves garlic (minced)
- 2 ears of corn with kernels cut off (about 1 cup)
- 1 (4 oz.) jar pimientos (drained)
- Fresh herbs and cheese (see notes)
At a glance
PER SERVING · TIME 12M
CAL 8%·PRO 13%
CARBS 16G42% OF CAL
3G FIBER0G ADDED6G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 8G48% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 7m
- Sodium
- 107mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 134mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.