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Jazzy Succotash
Jazzy Succotash

Before you jump to Jazzy Succotash recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

We are all aware that having healthy foods can help us really feel better inside our bodies. When we eat more healthy snacks and a smaller amount of the unhealthy ones we generally feel much better. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s tough to find wholesome foods for snacks between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to help you feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting snack.

Have a shot at eating almonds if you don’t are afflicted by nut allergies. As an all-in-one vitality booster, almonds provide many health rewards. These kinds of nuts contain quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan that may often allow you to be sleepy. But once you eat almonds, you don’t feel like you should sleep a while. These nuts loosen up the muscles and provide a general sense of peace. Sometimes eating almonds can even be a mood booster!

You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to jazzy succotash recipe. To cook jazzy succotash you only need 11 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Jazzy Succotash:
  1. Use 3 tbsp olive oil
  2. Get 16 oz frozen 3 pepper and onion blend
  3. You need 16 oz shelled edamame
  4. You need 16 oz frozen yellow and white corn
  5. Take 2 small zuchinni, chopped
  6. You need 1 tsp chili powder
  7. Take 1 tsp cumin
  8. Use 1 tsp oregano
  9. Take 1 tsp basil
  10. Prepare 1 tsp red pepper flakes
  11. Get 3 tbsp rice wine vinegar
Instructions to make Jazzy Succotash:
  1. Add olive oil to a large skillet on medium heat. Add 3 pepper and onion blend (not necessary to thaw) and season with chili powder and cumin
  2. When peppers and onions are soft, add the edamame and corn (not necessary to thaw them) . Season with oregano and basil. Cook until all is thawed and heated through.
  3. Add zucchini and season with red pepper flakes and salt and pepper, to taste. Add rice wine vinegar and simmer until heated through and veggies as tender as desired, I like mine firm. Sprinkle with shaved Parmesan to serve

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