Get out your cast iron skillet for this summery succotash recipe.
Recipe information
Total Time
45 minutes
Yield
10 Servings
Ingredients
3
tablespoons butter
1
large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)
18
ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes
1
large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1
large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1
10-ounce package frozen lima beans or shelled edamame, partially frozen
1
10-ounce package frozen corn kernels, partially frozen
1
tablespoon minced fresh marjoram
Coarse kosher salt
Need to make a substitution?
Preparation
Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.
Nutrition Per Serving
One serving contains: Calories (kcal) 122.3 % Calories from Fat 28.5 Fat (g) 3.9 Saturated Fat (g) 2.2 Cholesterol (mg) 9.0 Carbohydrates (g) 18.5 Dietary Fiber (g) 4.2 Total Sugars (g) 4.6 Net Carbs (g) 14.3 Protein (g) 4.4 Sodium (mg) 88.4