Cast Iron Skillet Succotash

I pulled out my Lodge brand cast iron badass wok last night to make this classic southern succotash. The wok put the perfect crisp edge on the zucchini, and after adding a good dash of Slap Ya Mama cajun seasoning at the end, this was an instant favorite. 

Cast Iron Skillet Succotash
from Bon Appetit

3 Tbsp butter
1 large white onion, diced
4 zucchini (18 ounces) cut into 1/2 inch cubes
1 large red bell pepper, diced
1 large orange bell pepper, diced
1 (10 ounce) package frozen lima beans 
1 (10 ounce) package frozen corn kernels
1 Tbsp minced fresh marjoram
Kosher salt and freshly ground black pepper
Slap Ya Mama seasoning (optional - Tony Chachere's would also work well)

Melt butter in heavy cast iron skillet over medium high heat.
Add onion, cook until golden, about 5 minutes.
Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes.
Add lima beans and corn; cook until heated through, 5 minutes.
Mix in marjoram. 
Season with coarse salt and black pepper. Transfer to large bowl and serve.