Low Sodium Classic Summer Succotash
Bright, vibrant, and heart-healthy, this Low Sodium Classic Summer Succotash is a perfect side dish or light vegetarian entrée for warm-weather meals. Packed with garden-fresh ingredients like sweet corn kernels, zucchini, red bell pepper, edamame, and juicy cherry tomatoes, this recipe delivers irresistible flavor without the need for added salt. Fresh herbs like basil, parsley, and thyme bring an aromatic depth, while a splash of lemon juice adds a zesty finish. Cooked in a buttery olive oil base, this one-pan dish is quick and easy, with only 15 minutes of prep time and a 25-minute cook time. Bursting with color and nutrition, this low-sodium succotash is as good for your health as it is for your taste buds, making it an ideal addition to summer potlucks, barbecues, or weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 whole Medium onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 whole Red bell pepper, diced
- 1 whole Zucchini, diced
- 2 cups Fresh corn kernels (from about 3 ears of corn)
- 1 cup Shelled edamame or lima beans
- 1 cup Cherry tomatoes, halved
- 1 quarter cup Fresh basil, chopped
- 1 quarter cup Fresh parsley, chopped
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fresh lemon juice
Instructions
Place a large skillet over medium heat and add the unsalted butter and olive oil.
Once the butter has melted, add the chopped onion and cook for about 3-4 minutes, stirring occasionally until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced red bell pepper and zucchini, cooking for another 4-5 minutes until they begin to soften.
Next, add the fresh corn kernels and edamame or lima beans to the skillet, stirring well to combine.
Cook this mixture for about 5-7 minutes, stirring occasionally, until the corn is tender and the beans are cooked through.
Add the halved cherry tomatoes, cooking for another 2-3 minutes until they begin to soften.
Remove the skillet from the heat and stir in the chopped basil, parsley, and thyme.
Season the succotash with ground black pepper and fresh lemon juice, stirring well to incorporate.
Taste and adjust seasoning if necessary, keeping in mind to avoid salt for a low sodium dish.
Transfer to a serving bowl and garnish with additional herbs if desired before serving.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 51.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1144 mg | 88% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4358 mg | 93% | |
*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.
