Summer Succotash with Marjoram

Vegetarian
Gluten Free
Health score
30%
Summer Succotash with Marjoram
45 min.
8
270kcal

Suggestions


Embrace the vibrant flavors of summer with our delightful Summer Succotash with Marjoram! This stunning side dish is a celebration of fresh vegetables and herbs, perfect for those warm sunny days when you crave something light and nutritious. Featuring a medley of colorful ingredients including sweet corn, zucchini, and bell peppers, this dish not only pleases the palate but also warms the heart.

As a vegetarian and gluten-free option, this succotash is an inclusive recipe that everyone can enjoy. The addition of fresh marjoram adds a unique aromatic touch, elevating the dish to new heights while imparting a savory essence that harmonizes beautifully with the natural sweetness of the corn and squash.

Whether you're hosting a summer barbecue, enjoying a family dinner, or simply looking for a healthy side to accompany your main course, this Summer Succotash is sure to impress. It’s simple to prepare yet offers a stunning visual appeal with its vibrant colors. Plus, at just 270 calories per serving, you can indulge without the guilt. So grab your apron and create this refreshing and satisfying side dish that captures the essence of summertime!

Ingredients

  • tablespoons butter 
  • cups ears corn fresh (from 3 ears)
  • tablespoon marjoram fresh chopped
  • 10 ounce baby lima beans frozen thawed
  •  garlic clove minced
  •  bell pepper green cut into 1/2-inch pieces
  • tablespoons olive oil 
  • large onion chopped
  • tablespoons parsley fresh italian chopped
  •  bell pepper red cut into 1/2-inch pieces
  • medium size baby squash yellow trimmed cut into 3/4-inch pieces
  • medium size zucchini trimmed cut into 3/4-inch pieces

Equipment

  • bowl
  • frying pan

Directions

  1. Melt butter with oil in heavy large deep skillet over medium-high heat.
  2. Add onion, both bell peppers, and garlic; sauté until peppers are crisp-tender, about 5 minutes.
  3. Add corn, zucchini, yellow squash, and lima beans; sauté until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper.
  4. Transfer succotash to bowl.
  5. Sprinkle with remaining 1 tablespoon parsley and serve.

Nutrition Facts

Calories270kcal
Protein9.46%
Fat32.44%
Carbs58.1%

Properties

Glycemic Index
28.5
Glycemic Load
0.83
Inflammation Score
-10
Nutrition Score
25.607391467561%

Flavonoids

Apigenin
4.85mg
Luteolin
0.83mg
Isorhamnetin
0.94mg
Kaempferol
0.17mg
Myricetin
0.35mg
Quercetin
4.51mg

Nutrients percent of daily need

Calories:270.42kcal
13.52%
Fat:10.61g
16.32%
Saturated Fat:3.69g
23.04%
Carbohydrates:42.74g
14.25%
Net Carbohydrates:34.68g
12.61%
Sugar:9.42g
10.47%
Cholesterol:11.29mg
3.76%
Sodium:72.26mg
3.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.96g
13.92%
Vitamin A:21005.93IU
420.12%
Vitamin C:89.05mg
107.94%
Vitamin K:46.62µg
44.4%
Manganese:0.84mg
42.11%
Potassium:1146.01mg
32.74%
Fiber:8.06g
32.23%
Vitamin B6:0.56mg
28.25%
Magnesium:110.17mg
27.54%
Vitamin E:3.97mg
26.49%
Folate:103.01µg
25.75%
Vitamin B1:0.33mg
22.28%
Vitamin B3:3.75mg
18.74%
Phosphorus:165.03mg
16.5%
Iron:2.8mg
15.53%
Vitamin B5:1.28mg
12.78%
Copper:0.25mg
12.5%
Calcium:122.91mg
12.29%
Vitamin B2:0.16mg
9.2%
Zinc:0.95mg
6.33%
Selenium:2.21µg
3.16%
Source:Epicurious