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Summer Squash and Corn Hash

Summer Squash Hash

Chopped summer vegetables sauteed with garlic, thyme, and parmesan cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 160 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 ½ cups yellow squash, chopped
  • 1 ½ cups zucchini, chopped
  • 1 large jalapeno, minced
  • 1 cup sweet onion, chopped
  • 1 ½ cups fresh corn
  • 2 cloves garlic
  • ¼ cup grated parmesan cheese
  • ½ teaspoon dried thyme
  • salt to taste
  • pepper to taste

Instructions
 

  • Add olive oil and butter to a large skillet. Heat on medium heat.
  • Add the squash, jalapeno, onion, and corn. Saute until tender. Add the garlic and saute until fragrant.
  • Add the parmesan cheese, thyme, salt, and pepper. Stir well. Serve immediately.

Notes

Substitution

Reduce the parmesan cheese to 2 tablespoons. Add 1/3 cup shredded cheddar cheese to the top of the hash and let melt. 

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 13mgSodium: 148mgPotassium: 455mgFiber: 3gSugar: 8gVitamin A: 464IUVitamin C: 26mgCalcium: 85mgIron: 1mg
Keyword squash hash, summer squash hash
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