Indian Summer Succotash

Indian Summer Succotash is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 4 servings with 178 calories, 4g of protein, and 8g of fat each. For $1.58 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have grape tomatoes, fresh mint, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a rather inexpensive recipe for fans of Southern food. 1449 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an amazing spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Summer Succotash, Summer Succotash, and Summer Succotash.

Servings: 4

 

Ingredients:

1 cup fresh or frozen corn kernels

3 Tbs. coarsely chopped fresh mint

1 clove garlic, minced (1 tsp.)

1 cup grape tomatoes

2 ½ Tbs. lemon juice, divided

2 Tbs. olive oil

6 shallots, halved through root end

½ sweet potato, peeled and cubed (1 cup)

2 small zucchini, cut into ¾-inch pieces

Equipment:

frying pan

Cooking instruction summary:

1. Heat oil in large nonstick skillet over medium heat. Place shallots cut side down in skillet, and add sweet potato. Sprinkle with 1 Tbs. lemon juice and 2 Tbs. water. Cover, and cook 4 minutes. Add zucchini, garlic, and 1 Tbs. more water. Cover, and cook 6 minutes, or until vegetables are tender.2. Add corn, tomatoes, and 1 Tbs. lemon juice. Cook, uncovered, 3 minutes, or until juices thicken. Stir in mint and remaining 1/2 Tbs. lemon juice, and season with salt and pepper, if desired.

 

Step by step:


1. Heat oil in large nonstick skillet over medium heat.

2. Place shallots cut side down in skillet, and add sweet potato. Sprinkle with 1 Tbs. lemon juice and 2 Tbs. water. Cover, and cook 4 minutes.

3. Add zucchini, garlic, and 1 Tbs. more water. Cover, and cook 6 minutes, or until vegetables are tender.

4. Add corn, tomatoes, and 1 Tbs. lemon juice. Cook, uncovered, 3 minutes, or until juices thicken. Stir in mint and remaining 1/2 Tbs. lemon juice, and season with salt and pepper, if desired.


Nutrition Information:

Quickview
171k Calories
3g Protein
7g Total Fat
24g Carbs
25% Health Score
Limit These
Calories
171k
9%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
24g
8%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
35mg
2%

Get Enough Of These
Protein
3g
8%

Vitamin A
5270IU
105%

Vitamin C
26mg
32%

Manganese
0.43mg
22%

Vitamin B6
0.38mg
19%

Potassium
602mg
17%

Fiber
4g
17%

Folate
55µg
14%

Magnesium
46mg
12%

Phosphorus
106mg
11%

Vitamin B1
0.15mg
10%

Vitamin K
10µg
10%

Vitamin E
1mg
9%

Vitamin B5
0.82mg
8%

Copper
0.16mg
8%

Vitamin B3
1mg
7%

Iron
1mg
7%

Vitamin B2
0.12mg
7%

Zinc
0.71mg
5%

Calcium
42mg
4%

Selenium
1µg
2%

covered percent of daily need
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