Recipe information
Yield
8 Servings
Ingredients
3
tablespoons butter
3
tablespoons olive oil
1
large onion, chopped
1
red bell pepper, cut into 1/2-inch pieces
1
green bell pepper, cut into 1/2-inch pieces
1
garlic clove, minced
2
cups fresh corn kernels (from about 3 ears)
2
medium-size zucchini, trimmed, cut into 3/4-inch pieces
2
medium-size yellow crookneck squash, trimmed, cut into 3/4-inch pieces
1
10-ounce package frozen baby lima beans, thawed
4
tablespoons chopped fresh Italian parsley
1
tablespoon chopped fresh marjoram
Need to make a substitution?
Preparation
Melt butter with oil in heavy large deep skillet over medium-high heat. Add onion, both bell peppers, and garlic; sauté until peppers are crisp-tender, about 5 minutes. Add corn, zucchini, yellow squash, and lima beans; sauté until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper. Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.