Foodies Succotash
Bright, fresh, and bursting with color, Foodies Succotash is a vibrant twist on the classic Southern side dish that's perfect for any occasion. This recipe celebrates summer's best produce, featuring sweet corn kernels, tender lima beans, and cherry tomatoes, paired with zucchini and red bell pepper for a medley of textures and flavors. Sautéed in olive oil with aromatic garlic and onions, then finished with fresh parsley, basil, and a zesty splash of lemon juice, this succotash is seasoned to perfection. A touch of butter adds richness, making it an irresistible vegetarian main course or side dish. Ready in just 35 minutes, this easy skillet recipe is your go-to for wholesome, seasonal eating. Keywords: succotash recipe, vegetarian side dish, summer vegetables, easy succotash, healthy skillet recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, diced
- 2 cups fresh corn kernels
- 1.5 cups lima beans (fresh or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice, freshly squeezed
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the red bell pepper and zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the corn kernels and lima beans. Cook for an additional 5 minutes, allowing the mixture to heat through and the vegetables to become tender.
Add the halved cherry tomatoes. Cook for another 3 minutes, stirring gently to combine the flavors.
Sprinkle in the fresh parsley, basil, salt, and black pepper. Stir well to evenly distribute the herbs and seasoning.
Add the butter to the skillet and let it melt into the succotash, then stir in the lemon juice for brightness.
Remove the skillet from the heat and give the succotash a final toss. Serve warm as a colorful side dish or as a vegetarian main course.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 45.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4291 mg | 91% | |
*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.
