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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
Print Recipe >
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.
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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 130
- % Daily value*
-
Total Fat
3.5g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 250mg 11%
-
Total Carbohydrate
22g
8%
- Dietary Fiber 4g 14%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 5g
- Potassium 460mg 10%
Ingredients
olive oil
1 tbsp
onion(s) (diced)
1 med
garlic (minced)
2 clove
zucchini (diced)
1 med
ears corn (fresh, cooked and kernels cut off the cob)
4 med
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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