About this recipe:Sweetcorn and courgette combine for a fantastic summer side dish. You can use frozen sweetcorn kernels if fresh is not available. Similarly, use only regular green courgette if you can't find yellow.
2 tablespoons olive oil
1/2 onion, sliced
4 cloves garlic, minced
125ml vegetable stock
1 ear sweetcorn, kernels cut from cob
250g sliced yellow courgette
250g sliced courgette
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a frying pan over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable stock and sweetcorn kernels, and cook until heated through. Mix in the courgette. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and courgette are tender.
Mix the parsley and butter into the frying pan with the courgette. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.