Zucchini Succotash
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 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.
Prep Time:
Yield:
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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.
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
Instructions
- 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.
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!
★★★★★
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.