Summer zucchini succotash

(from largomason’s recipe box)

Ingredients

  • 2 tbsp unsalted butter
  • 1 lb large zucchini, diced (3 cups)
  • 2 cups fresh corn kernels (from about 3 medium ears)
  • 1 tbsp fresh thyme leaves
  • 2 tsp chopped garlic
  • 3/4 lb plum tomatoes, seeded, diced (1 cup)
  • 4 scallions, thinly sliced (1/2 cup)
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • ⅓ cup reduced-fat sour cream

Directions

  1. Melt butter in a 12-inch skillet over medium-high heat. Sauté zucchini, corn, thyme, and garlic 4 to 6 minutes, tossing several times.

  2. Stir in tomatoes, scallions, salt, and pepper; continue to cook, tossing mixture, until zucchini is just tender, about 2 minutes longer.

  3. Remove from heat. Stir in sour cream. Serve warm or at room temperature.

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