Wednesday, June 15, 2011

As the zucchini turns...

I'm seeing lots of squash blossoms and zucchini out in the market - so I'm sure some of you have an abundance in your garden (maybe next year for me!) I was hunting around in my vegetable drawer and came up with this side dish - which I think would also make a nice vegetarian dish over rice.

Zucchini Succotash serves 4

About 1 pound of fresh zucchini cut into 1/2 inch cubes (I used a mix of different ones I found at the market)
about 1 teaspoon salt
couple tablespoons each olive oil and butter
1 red bell pepper chopped
1/2 onion chopped
fresh corn cut off the cob about 2 to equal a cup
1/2 cup cream

Toss the cubes of zucchini with the salt and put in a colander to let it sweat out the water. After about 30 min, drain and place on a couple paper towels to dry. In a large fry pan heat 1 tablespoon each of oil and butter and when hot add zukes and saute for about 5-7 min or until browned but not mushy. Remove with a slotted spoon. Add the rest of the oil and butter and saute the onions and peppers until soft - about 8 min. Add the corn and cook another 2-3 min. Pour in the cream and let cook down a few min. Mix in the squash and let reheat for a couple min - grind in some fresh pepper and taste for salt. Serve as a side dish or over rice.

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