Summer Zucchini Succotash

Submitted by Chef MB

"From the Redbook website. Delicious. My whole family loved this. Easy, and perfect for summer."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 8 cups
• Serves: 8

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

1. 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.
2. Stir in tomatoes, scallions, salt, and pepper; continue to cook, tossing mixture, until zucchini is just tender, about 2 minutes longer.
3. Remove from heat. Stir in sour cream. Serve warm or at room temperature.