Name: Iron-Skillet Succotash
Prep time: 45 minutes
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

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Get out your cast iron skillet for this summery succotash recipe.

Recipe notes