A Modern Succotash Recipe

Name: A Modern Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges; 1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup; 2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into 1/4 inch pieces; 1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into 1/4 inch thick pieces; 1 red, yellow or orange pepper - chopped into 1/4 inch square pieces; 1/2 cup edamame (optional); 2 medium zucchini or summer squash - cut off the tops and bottoms, cut lengthwise into quarters, then chop into 1/4 inch pieces (reserve); Olive Oil; Salt; Pepper; The trick is to try to get the pieces as close to the same size as possible.

Servings: persons

2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges
1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup
2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into 1/4 inch pieces
1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into 1/4 inch thick pieces
1 red, yellow or orange pepper - chopped into 1/4 inch square pieces
1/2 cup edamame (optional)
2 medium zucchini or summer squash - cut off the tops and bottoms, cut lengthwise into quarters, then chop into 1/4 inch pieces (reserve)
Olive Oil
Salt
Pepper
The trick is to try to get the pieces as close to the same size as possible.

1
Heat the oven to 375 degrees.
2
Put all the vegetables except the zucchini in a large bowl where you can toss the ingredients easily.
3
Add olive oil (a scant amount you don't want the vegetables too wet).
4
Add salt and pepper to taste and toss thoroughly.
5
Transfer the mixture onto a large rimmed baking sheet and shake to spread evenly.
6
Bake 15 minutes in the oven.
7
Turn the oven up to 475 degrees.
8
Remove the pan, add the zucchini and then stir and again shake to distribute evenly.
9
Return to the oven and bake for another 15 minutes - watching for desired finish,
10
You don't want the zucchini to get mushy.
11
Enjoy hot or cold.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges, 1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup, 2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into 1/4 inch pieces, 1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into 1/4 inch thick pieces, and more.

Yes, A Modern Succotash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Modern Succotash

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