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
Modified from cinnamonspiceaneverythingnice.com