Marketplace Vegetables
26 mins (prep 20, cooking 6)
11 ingredients
3 servings
A delightful way to use squash and zucchini from that summer garden. The frozen corn adds just the right amount of sweetness. This recipe could easily be converted to being cooked on the grill. It can also be doubled or tripled for a large crowd.

Categories:  side-dish , <-30-mins , easy , 3-steps-or-less , vegetarian , squash , vegetable , time-to-make ,
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Serving Size (8.51 g)
Servings 3
Amount per Serving
Calories 46.29 Calories from Fat 44.46
% Daily Value *
Total Fat 4.94g 22.82%
Saturated Fat 0.68g 10.26%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 194.08mg 24.26%
Total Carbohydrate 0.61g 0.61%
Dietary Fiber 0.13 g 1.54%
Sugars 0.01 g %
Protein 0.11g 0.64%
Vitamin A 0.09IU% Vitamin C 0.4mg%
Calcium 3.07mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
summer squash, medium zucchini, medium tomato, frozen whole kernel corn, dried oregano, dried basil