Low Fat California Succotash Recipe

Low fat dishes can be difficult to find but recipes like California Succotash are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients california / succotash.

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California Succotash Ingredients

Low Fat California Succotash

  • 1 tablespoon canola oil
  • 32 ounces frozen pearl onions
  • 2 cups reduced-sodium chicken broth, defatted
  • 4 red bell peppers, cored and diced
  • 4 cups corn kernels
  • –from 6-8 ears or frozen
  • 6 small zucchini
  • –cut into 1/4-inch rounds
  • 1/4 cup reduced-fat sour cream
  • salt & freshly ground black pepper, to taste
  • 1.In a Dutch oven, heat oil over medium-high heat.
  • Add onions and cook, stirring occasionally, until golden, 15 to 20 minutes.
  • (Add 1 or 2 tablespoons water if needed to prevent scorching.)
  • 2.Add chicken broth and bell peppers.
  • Bring to a simmer and cook for 5 minutes.
  • Add corn and zucchini.
  • Return to a simmer and cook, covered, until vegetables are tender, 15 to 25 minutes.
  • Stir in sour cream and season with salt and pepper.
  • (The succotash will keep, covered, in the refrigeratorfor up to 2 days.
  • Reheat before serving.)
  • MAKES ABOUT 12 CUPS, FOR 12 SERVINGS.
  • 110 calories per serving; 4 grams protein; 2 grams fat (0.
  • 5 gram saturated fat); 23 grams carbohydrate; 110 mg sodium; 3 mg cholesterol: 4 grams fiber.
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      Ingredients: 1 tablespoon canola oil, 32 ounces frozen pearl onions, 2 cups reduced-sodium chicken broth, defatted, 4 red bell peppers, cored and diced, 4 cups corn kernels, --from 6-8 ears or frozen, 6 small zucchini, --cut into 1/4-inch rounds, 1/4 cup reduced-fat sour cream, salt & freshly ground black pepper, to taste METHOD: 1.In a Dutch oven, heat oil over medium-high heat., Add onions