Summer Zucchini Succotash
Ready In: 30 mins
Serves: 8
Yields: 8 cups
Ingredients
- 2 tablespoons butter
- 3 cups zucchini, diced
- 2 cups corn
- 1 tablespoon fresh thyme
- 2 teaspoons garlic, chopped
- 1 cup tomatoes, fresh, seeded, diced
- 4 scallions, thinly sliced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup reduced-fat sour cream
Directions
- Melt butter (I use olive oil) in a 12-inch skillet over medium-high heat. Sauté zucchini, corn, thyme, and garlic 4 to 6 minutes, tossing several times.
- Stir in tomatoes, scallions, salt, and pepper; continue to cook, tossing mixture, until zucchini is just tender, about 2 minutes longer.
- Remove from heat. Stir in sour cream. Serve warm or at room temperature.
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