Easy Dilled Succotash
Brighten up your dinner table with this Easy Dilled Succotash, a vibrant and herbaceous twist on the traditional Southern dish. Packed with nutrient-rich lima beans, sweet corn kernels, and a medley of lightly sautéed vegetables like zucchini, red bell pepper, and onion, this recipe creates a colorful and wholesome side dish in just 25 minutes. Fresh dill elevates the flavor profile with its delicate, aromatic touch, while a splash of fresh lemon juice adds a burst of brightness. Perfect as a quick vegetarian main course or a versatile side, this dish pairs beautifully with grilled proteins or crusty bread. With minimal prep time and pantry-friendly ingredients, this succotash is as simple as it is satisfying!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 1.5 cups frozen lima beans, thawed
- 1.5 cups frozen or fresh corn kernels
- 2 tablespoons fresh dill, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh lemon juice
Instructions
Heat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely before proceeding.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes, or until the onion turns translucent and the pepper begins to soften.
Stir in the diced zucchini and garlic. Cook for another 2 minutes, stirring occasionally, until the zucchini begins to soften but retains some crunch.
Add the thawed lima beans and corn kernels to the skillet. Stir well to distribute the vegetables evenly and cook for 4-5 minutes, allowing the flavors to meld and the beans and corn to heat through.
Sprinkle the chopped dill over the vegetables and season with salt and black pepper. Stir to combine.
Remove the skillet from the heat and finish the dish by drizzling fresh lemon juice over the top. Toss gently to incorporate.
Serve the dilled succotash warm as a side dish, or enjoy it as a light vegetarian main course.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 36.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3106 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
