Iron-Skillet Succotash Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

45 minutes
Total Time

45 minutes

The technique:Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture.
The payoff:Side dishes cooked on the stovetop preserve precious oven space.

Ingredients

Makes 10 servings

3 tablespoons butter

1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)

18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes

1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)

1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)

1 10-ounce package frozen lima beans or shelled edamame, partially frozen

1 10-ounce package frozen corn kernels, partially frozen

1 tablespoon minced fresh marjoram

Coarse kosher salt

Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.

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Reviews (2)

I found it a bit boring. Adding some garlic or parmesan might be a good idea!
- Fanny_housemouse
- 1/19/2011
I do a variation of this dish, but I add garlic,use shallots instead of onions, sometimes rosemary and parmesian cheese and I add the zucchini later because it cooks up quickly and gets mushy easily
- lyta
- 10/24/2010

Tags Bell Pepper Vegetable Zucchini Squash Corn Lima Bean White Bean Bean and Legume Onion Root Vegetable Side Dinner Gluten Free Nut Free Vegetarian Weeknight Meals Easy Saute Bon Appétit