Yield: 6 Servings
Zucchini Succotash
This crisp zucchini succotash recipe is made with fresh summer veggies, tender lima beans, and lemon juice for an extra easy 10-minute side.
Ingredients
- 2 tablespoons butter
- 2 zucchini, cut into half moons
- 2 cups corn kernels
- 1 bell pepper, seeded and diced
- 1 cup lima beans
- 1 cup cherry tomatoes, cut in half
- 1 small red onion, diced
- 1 lemon, juiced
- Salt and pepper, to taste
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Instructions
- Melt the butter in a large skillet over medium heat. Add the zucchini, corn, and bell pepper and sauté for 5 minutes. Remove from heat.
- Transfer the zucchini into a serving bowl and add the lima beans, tomatoes, red onion and lemon juice.
- Season the succotash to taste with salt and pepper. Serve immediately.
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Notes
Store: This succotash is best the day it's made because zucchini softens a lot when stored. Refrigerate any leftovers in an airtight container for up to 3 days. Serve straight out of the fridge or at room temperature.
Skip the Cooking: You can make this succotash without sautéing the vegetables, just omit the butter add all of the ingredients to a large bowl and toss to combine. I like to sauté the vegetables lightly first because it brings out the flavors a lot more, but it is optional!
More Veggies: 1 cup diced celery, jicama, and snap peas can add even more flavor and crunch to this recipe.
Add Heat: Thinly slice fresh jalapeños or serranos and toss them into the mixture for a bit of spicy heat. Add 1/2 tablespoon at a time until spicy to taste. For extra heat, leave the seeds in the peppers.
Nutrition
Serving: 1 serving, Calories: 132kcal, Carbohydrates: 20g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 152mg, Potassium: 524mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1018IU, Vitamin C: 53mg, Calcium: 27mg, Iron: 2mg