Summer Succotash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp olive oil1 medium Vidalia onion, thinly sliced3 medium summer squash, thinly sliced4 ears sweet corn1/2 tbsp dried basil1/2 tsp dried rosemary1/2 tsp garlic powder
Heat olive oil over medium heat. Add onions and cook 3-4 minutes; add summer squash. Saute for another 3 minutes or until squash crisp-tender and onions soft and translucent.
Meanwhile, heat oven to 400 F. Add ears of corn with husks intact, and roast for 15 minutes. Remove corn from oven, remove husks and silk, and cut kernels from cobs.
Toss corn, onions, and squash in a large bowl with herbs and garlic. Add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user SRKNOWLE1124.
Meanwhile, heat oven to 400 F. Add ears of corn with husks intact, and roast for 15 minutes. Remove corn from oven, remove husks and silk, and cut kernels from cobs.
Toss corn, onions, and squash in a large bowl with herbs and garlic. Add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user SRKNOWLE1124.
Nutritional Info Amount Per Serving
- Calories: 80.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 11.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.3 g
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