1-Gather and Prep Ingredients: First, wash and slice the green zucchini and yellow squash into 1/4-inch rounds. Measure out 3 cups of corn if it’s frozen, and let it thaw. Heat 2 tablespoons of avocado or olive oil in a large skillet over medium heat. This initial setup ensures everything is ready for quick assembly.

2-Gather and Prep Ingredients: Next, add the white onion, halved and thinly sliced, to the skillet and cook until lightly browned. This step builds a savory base that enhances the whole dish. Keep an eye on it to avoid burning, as it sets the flavor tone.

3-Cook and Season: Add 2 tablespoons of butter and 3 cloves of minced garlic to the skillet, cooking for 2-3 minutes until fragrant. Stir in 1 teaspoon of bouillon powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to season everything well. The mix of spices brings depth to the summer squash and corn.

4-Cook and Season: Now, incorporate the sliced squash and corn, cooking for 3-5 minutes until heated through. The squash should stay moderately firm, adding nice texture. Finish by stirring in 1 tablespoon each of chopped chives and parsley for a fresh pop.

5-Final Touches and Serving: Serve right away to enjoy the best taste, as the herbs keep things bright and lively. Preparation takes about 15 minutes, with cooking adding another 15, totaling 30 minutes. For reheating, preheat the skillet, add a teaspoon of butter, and cover to maintain that appealing mix of yellow and green.