Iron-Skillet Succotash
A colorful and hearty vegetable medley featuring zucchini, bell peppers, lima beans, and corn, all sautéed to perfection in a buttery cast-iron skillet with fresh marjoram.
6 servings
15 min
Ingredients
- •3 tablespoons butter
- •1 large white onion
- •18 ounces zucchini
- •1 large red bell pepper
- •1 large orange bell pepper
- •10 ounces frozen lima beans
- •10 ounces frozen corn kernels
- •1 tablespoon fresh marjoram
- •to taste coarse kosher salt
Cooking Instructions
- 1.
Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.
15 min
