Ever notice how vegetables like zucchini are either feast or famine? This month the zucchini feast is on. Check out my mom’s garden where I inherit much of the fruit of her vines. I did not, however, inherit her green thumb. Isn’t she amazing?
Now, back to zucchini. What do you do with it all? I’ve made Double Chocolate Zucchini Waffles, zucchini pancakes, Vegged-Up Oatmeal Cookies, Spicy Summer Salad (added zucchini to mine), and Zucchini Succotash (below). Here’s the method I use to make succotash, but add in whatever garden fresh veggies you like. Summer squash, tomatoes, asparagus, green beans, etc would be great additions.
Makes: 4 servings, at least
1/2 onion, diced
1/2 jalapeno pepper, minced
1/2 tsp red pepper flakes
2 garlic cloves, minced
1/2-1 cup corn kernels
1 medium-sized zucchini, cut into slices
S & P
parsley and basil, finely chopped, to taste
Add a few turns of extra virgin olive oil to a large pan over medium heat. Add onion and jalepeno pepper and saute until soft, about 2-3 minutes. Season onions lightly with salt and pepper. Next add the red pepper flakes and garlic and cook for about 30 seconds, so the garlic doesn’t burn. Add in the corn and zucchini and saute until soft, about 4 minutes. Season with salt and pepper to taste as they cook. Remove from heat and garnish with parsley and basil, to taste.