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Fresh Vegetable Succotash with Basil

Photo: Greg Dupree Styling: Heather Chadduck Hillegas 

Hands-on time 20 mins
Total time 20 mins

Serves: 6

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


  • 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

How to Make It

  1. 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.