adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zucchini-Bacon Succotash
Zucchini-Bacon Succotash
0 Likes
Prep Time:
20 minutes
Total Time:
20 minutes
Elevated succotash with crispy bacon and a poached egg.
Ingredients:
  • 1/4 cup butter
  • 1 zucchini, chopped
  • 1 yellow summer squash, chopped
  • 1/2 cup chopped red onion
  • 1 cup frozen corn (from 12-oz bag), thawed
  • 6 slices bacon, crisply cooked, crumbled
  • 2 medium tomatoes, chopped
  • Salt and pepper to taste
  • 4 cold eggs
  • 2 tablespoons chopped fresh basil leaves
Instructions:
  • In a heavy skillet, melt butter over medium-high heat. Sauté zucchini, yellow squash, and onion until softened, about 2 to 3 minutes. Add corn and bacon; cook until corn is heated through and zucchini is lightly browned. Gently fold in tomatoes and season generously with salt and pepper.
  • In a large skillet or saucepan, bring 2 to 3 inches of water to a gentle simmer. Carefully crack 1 egg into a custard cup or small glass bowl. Slowly slide the egg into the water. Repeat with the rest of the eggs. Cook for 3 to 5 minutes until the whites and yolks are set. Remove the eggs with a slotted spoon.
  • Plate succotash into individual bowls or plates and garnish with poached eggs and basil.

Similar Recipes