Corn and Zucchini Succotash

26 Jun

This time of the year in Florida we have wonderful corn and zucchini. I grill both of them often, but needed a new idea one  afternoon during thunderstorm when grilling was out of question. We enjoyed this as a side dish, but it would be great as a vegeterian dinner with added avocado slices for some good fat.

  • 2 medium zucchini, diced
  • 3 medium fresh ears of corn, cut off the cob
  •  1 tbs fresh thyme
  • 3 gloves of garlic, pressed
  • 1/2 cup of grape tomatoes halved
  • 3 scallions, thinly sliced
  • salt and pepper
  • olive oil

Heat olive oil in a large skillet over medium-high heat. Sauté the zucchini, corn, garlic and thyme leaves until corn is nicely toasted. Stir in rest of the ingredients and cook 2 more minutes. This was good warm the first day and great lunch  cold. I will definitely make this again.





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