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Zucchini-Bacon Succotash

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Zucchini-Bacon Succotash
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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We raised the bar on the traditional succotash recipe by adding crisp bacon and a perfectly 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

Directions

  • 1 In cast-iron or other heavy skillet, melt butter over medium-high heat. Add zucchini, yellow squash and onion; cook 2 to 3 minutes, stirring occasionally, until softened. Add corn and bacon; cook until corn is hot and zucchini is slightly browned. Stir in tomatoes. Sprinkle generously with salt and pepper.
  • 2 Meanwhile, in large skillet or saucepan, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break 1 egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with remaining eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
  • 3 To serve, divide succotash among individual bowls or plates. Top with poached eggs and basil.
Tips  

Sprinkle a tablespoon or so of freshly grated Parmesan cheese over each serving for extra flavor.

For a hearty breakfast, serve the succotash on a toasted English muffin, then top with the poached egg and a spoonful of hollandaise sauce.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
200
)
Daily Value
Total Fat
22g
35%
(
Saturated Fat
11g
54%
,
Trans Fat
1/2g
)
Cholesterol
230mg
77%
Sodium
520mg
22%
Potassium
660mg
19%
Total Carbohydrate
16g
5%
(
Dietary Fiber
3g
12%
,
Sugars
7g
)
Protein
14g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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