Lunch: Zucchini and Fresh Corn Succotash

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium zucchini, diced
4 medium ears of fresh corn on the cob, cooked and cut off the cob
1 (14.5-ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh parsley
½ teaspoon salt (optional)
¼ teaspoon ground black pepper

Instructions

Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.
Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.
Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.

Reviews


Add a review for Zucchini and Fresh Corn Succotash

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now