Jazzy Succotash Recipe

Name: Jazzy Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 16 oz frozen 3 pepper and onion blend; 16 oz shelled edamame; 16 oz frozen yellow and white corn; 2 small zuchinni, chopped; 1 tsp chili powder; 1 tsp cumin; 1 tsp oregano; 1 tsp basil; 1 tsp red pepper flakes; 3 tbsp rice wine vinegar

Servings: persons

3 tbsp olive oil
16 oz frozen 3 pepper and onion blend
16 oz shelled edamame
16 oz frozen yellow and white corn
2 small zuchinni, chopped
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp red pepper flakes
3 tbsp rice wine vinegar

1
Add olive oil to a large skillet on medium heat.
2
Add 3 pepper and onion blend (not necessary to thaw) and season with chili powder and cumin
3
When peppers and onions are soft, add the edamame and corn (not necessary to thaw them) .
4
Season with oregano and basil.
5
Cook until all is thawed and heated through.
6
Add zucchini and season with red pepper flakes and salt and pepper, to taste.
7
Add rice wine vinegar and simmer until heated through and veggies as tender as desired, I like mine firm.
8
Sprinkle with shaved Parmesan to serve

243

kcal

Calories

Fat

Carbs

Protein

Fat 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: 3 tbsp olive oil, 16 oz frozen 3 pepper and onion blend, 16 oz shelled edamame, 16 oz frozen yellow and white corn, and more.

Yes, Jazzy Succotash falls under the Soups & Stews 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.

Jazzy Succotash

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