It’s been a very hot, dry summer here in Ontario, and our local summer squash crop has been, well, squashed. Nary a yellow summer or pattypan squash to be had, I discovered when visiting the farmer’s markets (even the grocery stores, forsooth). Small zucchini only, ma’am. Rats.
Bloodied, but unbowed, I adjusted Fine Cooking’s recipe for Pattypan Succotash, substituting said small green zucchini for the picturesque pattypan squash, fresh garden peas for lima beans (which we hardly ever get fresh here, anyway), and used a colourful array of heirloom tomatoes for the prescribed cherry tomatoes. It was excellent.
-
- The array of fresh vegetables
-
- The zucchini and red peppers
-
- Add the corn and peas
-
- With the heirloom tomatoes
Summer Squash Succotash
A colourful combination of delicious summer vegetables. Quick to prepare and assemble, it’s delicious.
- Total Time: 20
Ingredients
Scale
- 2 tbsp unsalted butter
- 12 oz small green zucchini, chopped into 1/2″ dice (2–3 small) or other summer squash if you’re lucky enough to get it!
- 1 red bell pepper, chopped into 1/2” dice
- 2 ears fresh corn, kernels removed
- 1 c fresh green peas
- 1 tsp chopped fresh green thyme
- kosher salt and freshly ground black pepper
- 1 c heirloom tomatoes, halved
- finely sliced chives for garnish
Instructions
- Melt the butter in a 12″ skillet over medium high heat. Add the squash and bell pepper. Sauté until the squash is tender and slightly golden (about 3 minutes). Add the corn, peas and thyme and sauté until tender (another 3 minutes). Season to taste with salt & pepper. Stir in the tomatoes. Serve garnished with chives.
Notes
- The original recipe called for 2 tbsp of lemon juice, which I forgot to add. I recognize that it might have “brightened” the flavour further, but found that the dish was delicious without it.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 6
Going to try this tonight. Always look forward to your blogs. Cheers, Lynda
I hope you enjoyed it! We’ve made it several times now and it’s always a hit.
We loved it! Colourful, flavourful and ridiculously easy to make. I did squeeze lemon on after the peas and corn went in because it looked a bit dry. Possibly because we are roughing it at the cottage and had no butter, only olive oil. Back to nature and all that. But this succotash is a perfect side and has officially been added to our list of favourites. Will be making it again very soon. Keep those recipes and table settings coming. Your blog is one of my favourites! Cheers
I’m so glad you enjoyed it. As you say – so simple, but really tasty. I’m going to post another Fine Cooking side dish in the next few days – corn, leeks, mushrooms and pancetta. Also delicious, with a bit ore of a savoury flavour. Fabulous side with meat.