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Zucchini and Fresh Corn Succotash
20 min prep time
13 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Zucchini and Fresh Corn Succotash
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.
20 min prep time
13 min cook time
6servings
1/2 cup
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Step-By-Step Instructions:
- 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.
- Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.
- Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.
Nutrition facts
6 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 150
-
Total Fat
3.5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 250mg
-
Total Carbohydrate
27g
- Dietary Fiber 6g
- Total Sugars 6g
- Added Sugars 0g
- Protein 7g
- Potassium 420mg
- Phosphorous 130mg
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 kernels cut off the cob)
4
black beans (drained and rinsed)
1 (14.5-ounce) can
fresh parsley (chopped)
2 tbsp
salt
1/2 tsp
black pepper
1/4 tsp
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