Zucchini Bacon Succotash Recipes

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SUCCOTASH



Succotash image

Categories     Salad     Bean     Side     Sauté     Quick & Easy     Bacon     Corn     Lima Bean     Summer     Jalapeño     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

1/4 lb sliced bacon
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 large fresh jalapeño chile, seeded and finely chopped
1 (10-oz) package frozen baby lima beans, thawed
1/2 lb okra, cut into 1/3-inch-thick slices
3/4 lb cherry tomatoes (1 pint), halved
2 tablespoons cider vinegar, or to taste
1/4 cup chopped fresh basil

Steps:

  • Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
  • Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
  • Serve succotash with bacon crumbled over.

ZUCCHINI-BACON SUCCOTASH



Zucchini-Bacon Succotash image

We raised the bar on the traditional succotash recipe by adding crisp bacon and a perfectly poached egg.

Provided by Brooke Lark

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/4 cup butter
1 zucchini, chopped
1 yellow summer squash, chopped
1/2 cup chopped red onion
1 cup frozen corn (from 12-oz bag), thawed
6 slices bacon, crisply cooked, crumbled
2 medium tomatoes, chopped
Salt and pepper to taste
4 cold eggs
2 tablespoons chopped fresh basil leaves

Steps:

  • In cast-iron or other heavy skillet, melt butter over medium-high heat. Add zucchini, yellow squash and onion; cook 2 to 3 minutes, stirring occasionally, until softened. Add corn and bacon; cook until corn is hot and zucchini is slightly browned. Stir in tomatoes. Sprinkle generously with salt and pepper.
  • Meanwhile, in large skillet or saucepan, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break 1 egg into custard cup or small glass bowl. Holding cup close to water's surface, carefully slide egg into water. Repeat with remaining eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
  • To serve, divide succotash among individual bowls or plates. Top with poached eggs and basil.

Nutrition Facts : Calories 320, Carbohydrate 16 g, Cholesterol 230 mg, Fat 2 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 1/2 g

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