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Zucchini Succotash

★★★★★ 5 /5 Updated: 11/13/20
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This post may contain affiliate or sponsored links. Please read our disclosure policy.

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?

Do you have an abundance of fresh veggies?  Try this zucchini succotash.  It's packed with hearty vegetables and provides great flexibility based the vegetables you have on hand.

Now, back to zucchini.  What do you do with it all? I’ve made all of these yummy recipes recently:

  • Double Chocolate Zucchini Waffles
  • Whole Grain Zucchini Pancakes
  • Zucchini Chocolate Chip Breakfast Cookies

Tonight, I also made Zucchini Succotash as a side dish, which is a recipe my mom taught me. It’s so flavorful and easy!

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.

Do you have an abundance of fresh veggies?  Try this zucchini succotash.  It's packed with hearty vegetables and provides great flexibility based the vegetables you have on hand.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 1 reviews

Zucchini Succotash

Do you have an abundance of fresh veggies? Try this zucchini succotash. It’s packed with hearty vegetables and provides great flexibility based the vegetables you have on hand.

Yield: 4 1x
Prep: 15 minsCook: 8 minsTotal: 23 mins
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Ingredients

  • olive oil
  • 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
  • salt and pepper, to taste
  • parsley and basil, finely chopped, to taste

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. 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.
  2. 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.
  3. Remove from heat and garnish with parsley and basil, to taste.
© Author: Thriving Home

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarMargarita says

    Posted on 3/4/22 at 1:17 am

    Delicious but the portions seem too small. I doubled it and barely served 4 (adults). I also added a little shredded Parmesan in the end, and everyone loved it!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 3/6/22 at 12:56 pm

      Thanks for the feedback. It’s been a while since I’ve made this one. We plan to retest and reshoot it soon! I’ll keep your comments in mind.

      Reply

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