Easy Succotash

Why you’ll love this recipe

• Make it dairy-free by substituting the butter with a plant-based option

• I used corn, zucchini and tomato, but anything goes. This dish is a great way to empty out the vegetables in your fridge

• It pairs perfectly with chicken or seafood

• It’s ready in under 15 minutes!

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Easy Succotash

Yield: 4

Author: Shalane Katugampola

Adapted from Land O'Lakes Kitchen and Wendan vs World

Ingredients

• 2 ears of corn, kernels cut off the cobs
• 2 zucchinis, cut into 1/2 inch pieces
• 1 tomato, cored and cubed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter, separated
• Salt and pepper to taste
• Parsley to garnish (optional)

Instructions

1. Over medium heat, melt 1 tbsp of butter in a skillet. Add onions and garlic, saute until onions are tender
2. Add corn and zuchini with 1 more tbsp of butter, plus salt and pepper to taste. Cook until vegetables are tender, about 8-10 minutes
3. Add tomatos and continue cooking until tender, about 2-3 more minutes
4. Remove from heat and garnish with fresh parsley, if desired

Notes:

Serve with chicken or seafood

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