IRON SKILLET SUCCOTASH

By BobD

Ingredients

• Cooking veggies over moderate heat for a bit longer than you would for a typical sautelps meld flavors while retaining texture.
• 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

Preparation

Step 1

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.