Summer Succotash

Summer Succotash

Fire, Water, Wind?  Starting to feel like my family is from an episode of Captain Planet and we are taking on Mother Earth.  Incase you were wondering the score is Mother Earth 2 vs. Family 1 🙁 In the last three weeks we have had lightning strike the house causing it to burn down, a Flooded basement (24 inches of sewage, yeah I know your jealous!) and a tornado touch down within 2 miles of my brother’s house (he gets the win for just a windblown yard).  While I like to mix things up here and there rebuilding a house, and remodeling a basement weren’t on my summer project list… I’m thinking Family Planeteer Rings for Christmas? By then it might just be a funny story? (For those of you wondering how I know about Captain Planet not going to lie I totally had to google it after one of my work husbands mentioned it).

Anyway guess what happens when its super hot, humid and you have had tons of rain and not checked your garden?  You end up having massive amounts of produce!  I’m not one to waste delicious home-grown organic produce, so I decided to whip up some of my favorite veggie dishes one of which is my summer succotash.  I adapted this summer succotash from Cheesecake Factory’s Succotash.  I came across it last time I was in Atlanta, and just fell in love with it.  I made a few modifications and you can too.  I’m not a fan of lima beans, so I omitted them 🙂  Summer Succotash is a great way to enjoy all those in season summer veggies fresh from the garden or (the CHS Farmers Market in Marion Square).

 Ingredients:

2 Tablespoons Coconut Oil or Olive Oil

1 Onion, diced

3 Zucchini, chopped

1/2 Red Pepper, seeded and chopped

4-5 Small tomatoes or one large one, diced (I just grabbed a handful from the garden)

1 Teaspoon Salt

1 Teaspoon Pepper

4 Cloves Garlic, chopped fine

6 Ears corn on the cob, sliced off of the cob

 

In a large skillet heat the oil until its melted.  Add the diced onion, salt and pepper and cook until translucent about 5 min.

While that is cooking work on prepping your other vegetables.

Corn

Once the Onions are translucent add the garlic, peppers, tomatoes and corn.

Summer Succotash

Sauté the vegetable until the juices from the mixture reduce about 15 min.

Summer Succotash

Add the chopped zucchini and cook for an additional 5 min or until they reach your desired tenderness.  I like mine to have a bit of crunch to them 🙂  Salt and Pepper to taste.

Summer Succotash

Summer Succotash makes a great side to any dish or on its own as the main course. Feel free to substitute canned/frozen veggies if you don’t have access to fresh corn and tomatoes.

Summer Succotash

Summer Succotash
Author: 
Recipe type: Side Dish
Cuisine: Southern Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Guess what happens when its super hot, humid and you have had tons of rain and not checked your garden? You end up having massive amounts of produce! I'm not one to waste delicious home-grown organic produce so I decided to whip up some of my favorite veggie dishes one of which is my summer succotash. I adapted this summer succotash from Cheesecake Factory's Succotash. I came across it last time I was in Atlanta, and just fell in love with it.
Ingredients
  • 2 Tablespoons Coconut Oil or Olive Oil
  • 1 Onion, diced
  • 3 Zucchini, chopped
  • ½ Red Pepper, seeded and chopped
  • 4-5 Small tomatoes or one large one, diced (I just grabbed a handful from the garden)
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 4 Cloves Garlic, chopped fine
  • 6 Ears corn on the cob, sliced off of the cob
Instructions
  1. In a large skillet heat the oil until its melted. Add the diced onion, salt and pepper and cook until translucent about 5 min.
  2. While that is cooking work on prepping your other vegetables.
  3. Once the Onions are translucent add the garlic, peppers, tomatoes and corn.
  4. Sauté the vegetable until the juices from the mixture reduce about 15 min.
  5. Add the chopped zucchini and cook for an additional 5 min or until they reach your desired tenderness. I like mine to have a bit of crunch to them 🙂 Salt and Pepper to taste.
  6. Summer Succotash makes a great side to any dish or on its own as the main course. Feel free to substitute canned/frozen veggies if you don't have access to fresh corn and tomatoes.

 

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