Wednesday, September 5, 2012

Zucchini Succotash

I am getting to that I-am-going-to-throw-the-next-zucchini-I-see-out-the-window phase of my garden.  I had to do something to make sauteed zucchini seem more fun.  I think that is what the original succotash makers were thinking too.  Succotash is one of those foods that people make to use up their fresh garden veggies.  Everything is in season and delicious. Really the thing that distinguishes a veggies saute as Succotash is the addition of beans.  Usually lima.  I happen to love lima beans, and frozen ones in particular are always great.  I also had a party where I bought 12 ears of corn to serve and I totally spaced and forgot to make the corn.  I cut if off the cob and froze it.  I used about 1 1/2 cups of it here.  You can use fresh or frozen corn for this recipe.  Canned would not be as good.  You can substitute any other veggies you like.  This one turned out particularly well, so I highly recommend it.
Zucchini Succotash
1 medium zucchini
1 onion
2 cloves garlic
1 bag frozen lima beans
3 ears corn
2 Tbs. olive oil
salt and pepper

1. Slice up the zucchini, garlic, and onion and heat the oil over medium/high heat in a large skillet.
2.  Add the zucchini, garlic, and onion, sprinkle with salt and pepper, and saute for 5 minutes.

3.  Add the lima beans and corn, sprinkle again with salt and pepper, and cover.  Cook for another 15 minutes until the vegetables are all tender and delicious..
4.  I packed it up and took it over to casa de Bard/Conochan for a southern feast!
One Year Ago: Zucchini Muffins
Two Years Ago: Simple Crabcakes

1 comment:

  1. Here's what I'll tell you about this succotash. I had seconds on Sunday night instead of having seconds of fried chicken. And then I ate spoonfuls of it, standing up by myself in the kitchen after softball, trying to do so surreptitiously so no one would ask (a) if I was a monster or (b) if they could have any. Delicious. Zucc me like a hurricane.