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Picture of Broiled Summer Squash in Agrodolce With Corn and Avocado Recipe
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1123 kcal 56 %
  • Fat 50 g 77 %
  • Saturated 7 g 35 %
  • Carbs 174 g 58 %
  • Fiber 29 g 116 %
  • Protein 24 g 48 %
  • Cholesterol 0 mg 0 %
  • Sodium 2678 mg 112 %
  • Calcium 118 mg 12 %
  • Magnesium 238 mg 57 %
  • Potassium 3305 mg 70 %
  • Iron 4 mg 25 %
  • Zinc 5 mg 43 %
  • Phosphorus 661 mg 94 %
  • Vitamin A 110 µg 12 %
  • Vitamin C 97 mg 108 %
  • Thiamin (B1) 1 mg 57 %
  • Riboflavin (B2) 1 mg 86 %
  • Niacin (B3) 14 mg 88 %
  • Vitamin B6 2 mg 153 %
  • Folate equivalent (total) 294 µg 74 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 47 %
  • Vitamin K 66 µg 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Broiled Summer Squash in Agrodolce With Corn and Avocado Recipe

Ingredients

  • 1 pound (450g) mixed summer squash (about 4 medium)
  • Kosher or sea salt
  • 1 cup (400g) fresh corn kernels, cut from about 2 cobs
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 3 tablespoons sugar
  • 3 tablespoons (45ml) white wine vingar or apple cider vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 just under-ripe avocado, halved, pitted, and flesh cut into 1/2-inch chunks (150 grams)
  • Flaky sea salt, to garnish (optional)

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