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Summer Succotash With Marjoram

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Ingredients

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 1 red bell pepper cut 1/2" pieces
  • 1 green bell pepper cut 1/2" pieces
  • 1 garlic clove minced
  • 2 cups fresh corn kernels (from about 3 ears)
  • 2 medium zucchini trimmed, and cut into 3/4" pieces
  • 2 medium yellow crookneck squash trimmed, and cut into 3/4" pieces
  • 1 package frozen baby lima beans - (10 oz) thawed
  • 4 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh marjoram
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Melt butter with oil in heavy large deep skillet over medium-high heat. Add onion, both bell peppers, and garlic; sauté until peppers are crisp-tender, about 5 minutes.

Add corn, zucchini, yellow squash, and lima beans; sauté until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper.

Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

This recipe yields 8 servings.

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