Zucchini-Bacon Succotash

Blogger Brooke McLay from Cheeky Kitchen makes a classic recipe even better with the addition of bacon and poached eggs to a traditional succotash.

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Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

1/4: cup butter

1: zucchini, chopped

1: yellow summer squash, chopped

1/2: cup chopped red onion

1: cup Green Giant® Valley Fresh Steamers® Niblets® 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

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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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 230mg; 230%;
Sodium: 520mg; 520%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 25%;
Calcium: 6%;
Iron: 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;