Zucchini and Fresh Corn Succotash
Nutrition per Serving
155
Calories
7g
Protein
27g
Carbs
3.5g
Fat
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.
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