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Skillet Zucchini Succotash

3 cups cubed zucchini, preferably with the skin on
1 tsp olive oil, divided
1 small jalapeño OR ½ large jalapeño, chopped, seeds and ribs removed
½ chopped red onion
2 cloves minced garlic
1 cup corn, fresh or frozen
1 cup shelled edamame
¼ tsp dried thyme
¼ tsp salt
½ tsp ground pepper
Juice of half a lemon
10 cherry tomatoes, quartered
½ cup fat free feta cheese
2 tbsp fresh basil

Heat a 10 inch skillet or nonstick pan over medium high heat with about ½ tsp olive oil. Add the zucchini and cook 7-8 minutes, stirring every 2 minutes or so until it gets some golden color and the edges soften. Remove to a bowl.
Add another ½ tsp olive oil to skillet with garlic, onion, corn, edamame, jalapeño, thyme, salt and pepper. Cook until the corn and edamame are hot and tender, about 5-6 minutes, stirring often. Stir in zucchini and cherry tomatoes and cook for an additional 1-2 minutes.
Remove from heat. Stir in feta, basil and lemon juice. Serve hot.

Serving Size: ½ cup
Makes 10 servings


Calories 62
Fat 1.3g
Saturated Fat 0.1g
Polyunsaturated Fat 0.1g
Cholesterol 0.4mg
Sodium 193mg
Potassium 233mg
Carbohydrate 8.9g
Fiber 2.5g
Sugar 2.8g
Protein 4.5g

Modified from cinnamonspiceaneverythingnice.com


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