Iron-Skillet Succotash

Ingredients

• 3 tablespoons butter 
• 10 servings coarse kosher salt 
• 10 ounce corn kernels frozen
• 10 ounce edamame frozen shelled
• 1 tablespoon marjoram fresh minced
• 1 large orange bell pepper cut into 1/2-inch pieces ( 1 1/2 cups)
• 1 large bell pepper red cut into 1/2-inch pieces ( 1 1/2 cups)
• 1 large onion white cut into 1/2-inch pieces ( 2 1/2 cups)
• 18 ounces zucchini trimmed cut into 1/2-inch cubes ( 4)

Equipment

• bowl
• frying pan

Directions

1. Melt butter in heavy large skillet (preferablycast iron) over medium-high heat.
2. Addonion; cook until golden, about 5 minutes.
3. Add zucchini and peppers; cook untilbeginning to soften, stirring often, about5 minutes.
4. Add lima beans and corn; cookuntil heated through, stirring constantly,about 5 minutes.
5. Mix in marjoram. Seasonwith coarse salt and black pepper.
6. Transfersuccotash to large bowl and serve.