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Summer Succotash Recipe

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Summer Succotash Recipe

Prep Time: Cook Time:

Ingredients

  • Onions raw | 0.50 cup, chopped
  • green onions tops | 0.25 cup chopped
  • Corn, sweet, yellow, canned, brine pack | 2.00 cup
  • Squash, summer, raw | 1.25 cup, sliced
  • Zucchini squash, with skin, raw | 1.25 cup, chopped
  • Tomatoes, red, raw | 1.00 cup, chopped or sliced
  • Fresh basil | 1.00 tbsp, chopped
  • Cilantro, Fresh, Chopped | 0.50 oz
  • Spices, oregano, dried | 1.00 tbsp
  • Fresh thyme | 2.00 tsp
  • Garlic, raw | 1.00 whole head
  • Spices, pepper, black | 0.50 tsp, ground
  • Salt | 0.75 tsp
  • Butter salted | 0.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 125.94 mg

Fat per serving: 6.32 g

Saturated fat per serving: 3.75 g

Protein per serving: 2.90 g

Sodium per serving: 411.11 mg

Cholesterol per serving: 15.25 g

Instructions

  1. Heat a 12-inch skillet with butter in it, when butter melts and sizzles, add onions, green onions, garlic. Sauté at medium high heat for 3-4 minutes or until tender.
  2. Then add squash, corn and zucchini, cook for another 8-10 minutes while stirring from time to time until vegetables are tender.
  3. Add tomatoes, sauté for 2 minutes then add basil, cilantro, oregano, thyme, black pepper and salt. Stir for a minute then remove from heat.
  4. Dish out and serve hot with plain rice or yogurt.

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