Ingredients

• 6 strips thick-cut bacon, sliced into ½-inch strips

• 1 medium onion, diced

• 1 medium red bell pepper, seeded and diced

• 1 medium zucchini, diced

• 2 cloves garlic, minced

• 1½ cups frozen corn, thawed, drained, and dried

• 12 ounces frozen lima beans, thawed, drained, and dried

• juice of 1 medium lemon or 2 tablespoons apple cider vinegar

• 2 tablespoons Italian parsley, chopped

• Kosher salt, to taste

• freshly cracked black pepper, to taste

Instructions

Cook the Bacon

Heat a large skillet over medium heat. Add the bacon and cook for 7 to 10 minutes, stirring occasionally, until crispy and golden brown. Using a slotted spoon, transfer the bacon to a bowl or plate and set aside for garnish.

Sauté the Onion and Bell Pepper

Return the skillet to medium heat. Add the onion and red bell pepper to the bacon fat. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

Cook the Zucchini and Garlic

Increase the heat to medium-high and add the zucchini and garlic. Cook for 3 to 5 minutes, stirring occasionally, until the zucchini is lightly browned but still slightly firm.

Add the Corn and Lima Beans

Add the corn and lima beans to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are heated through and tender.

Season the Succotash

to combine, then taste and adjust the seasoning as needed.

Garnish and Serve

Transfer the succotash to a serving dish and garnish with the reserved crispy bacon and freshly chopped Italian parsley. Serve immediately.