Easy Summer Succotash

Summer is the season of tomatoes, zucchini, corn and green beans, so why not add them all together and make a delicious and simple summer succotash? I created this last summer when I had an abundance of tomatoes and zucchini in my farm box, along with green beans and basil in my garden. It's the perfect companion for grilled salmon or chicken or whatever you fancy. I started making it again a few weeks ago and it's too good not to share!

PS: This recipe is super flexible. If you want more or less of any of the ingredients, you can absolutely go for it!

xo

Lisa

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Easy Summer Succotash

Yield: 4

Author: Lisa Levine

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A delicious way to enjoy some of summer's bounty, this recipe is super flexible. If you want more or less of any of the ingredients, you have my permission to go for it!

Ingredients

• 1 medium zucchini, sliced into half-moons
• 2 tablespoons olive oil
• 1/2 a medium red onion, sliced
• 1/2 tsp sea salt
• 1 heaping cup cherry tomatoes, cut in half
• Handful of green beans, cut into 1” pieces
• 1 ear of corn, scraped off the cob with a sharp knife
• 1 clove garlic, sliced or minced
• 1 teaspoon dried oregano
• Fresh basil, chopped (as much as you like!)
• Salt and freshly ground pepper to taste

Instructions

1. Preheat 1 tablespoon olive oil in a cast iron skillet or other sauté pan over medium-high heat.
2. When the oil is hot, add the zucchini and let it start to get brown and a bit caramelized on one side before you flip it over, usually around 5 minutes.
3. Add the onion and salt and stir gently to combine, letting it cook for about 5 minutes. You can add a bit more olive oil if necessary.
4. Add in the halved tomatoes, and stir to combine. Continue to cook over medium to low heat until the tomatoes start to break down, about 5 minutes.
5. Stir in the green beans, corn, minced garlic and oregano, and cook for about 3-5 minutes more, until the green beans are cooked to your liking (I like mine to be al dente).
6. Add in the chopped basil and additional salt and pepper to taste.

Did you make this recipe?

Tag @thelisalevine on instagram and hashtag it #audaciouslydelicious

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