Zucchini and Fresh Corn Succotash

Zucchini and Fresh Corn Succotash
Summary

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.

  • Prep time
    20 min
  • Servings
    6 Servings
  • Serving size
    ½ cup
Foodie Gluten-Free Sides Vegetarian High in Fiber Low Sodium Veggie Rich
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    ½ cup
  • Amount per serving Calories 155

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 55mg
  • Total Carbohydrate 27g
    • Dietary Fiber 6g
    • Total Sugars 6g
  • Protein 7g
  • Potassium 420mg
Foodie Gluten-Free Sides Vegetarian High in Fiber Low Sodium Veggie Rich
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • medium onion (diced)
    1
  • garlic (minced)
    2 clove
  • medium zucchini (diced)
    1
  • medium ears of fresh corn on the cob (cooked and cut off the cob)
    4
  • black beans (1 (14.5-ounce) can, drained and rinsed)
    1 can
  • fresh parsley (chopped)
    2 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
Directions

Directions

  1. Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.

  2. Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.

  3. Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.

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