Fresh Vegetable Succotash with Basil

Coastal Living
Fresh Vegetable Succotash with BasilRecipe

Photo: Greg Dupree Styling: Heather Chadduck Hillegas 

Packed with healthy veggies like asparagus, zucchini, and squash, this traditional Southern side makes the perfect potluck dish.

Serves: 6


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2 tablespoons salted butter
1 tablespoon finely chopped garlic
1 pound thin asparagus, trimmed and cut into 1-inch pieces
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup diced yellow squash
1 cup diced zucchini
1/2 cup loosely packed fresh basil leaves, torn
2 ounces shaved pecorino Romano cheese


Hands-on: 20 Minutes
Total: 20 Minutes

Melt butter in a large skillet over medium-high. Add garlic, and cook, stirring con­stantly, 30 seconds. Add asparagus, salt, and pepper to skillet; cook, stirring con­stantly, 2 to 3 minutes. Add squash and zucchini to skillet; cook, stirring constantly, until vegetables are tender, about 2 minutes. Remove skillet from heat; stir in basil and half of cheese. Sprinkle with remaining half of cheese to serve.

Created date

April 2016