Summer Succotash

Updated: Jul 9, 2019


With squash popping up all of the places in our garden, I'm always trying to come up with quick, easy ways to enjoy our harvest. Summer Succotash is perfect since it comes together so quickly, is the ideal side for anything grilled, and it is yet another opportunity for my squash to shine. Oh, and did I mention it's delicious? Because it is.


Ingredients for Summer Succotash:


2 zucchini (green squash), quartered and sliced into 1/4" pieces

2 yellow squash, quartered and sliced into 1/4" pieces

2 cups frozen edamame

2 cups grape tomatoes, halved

1/2 cup diced red onion

small handful of fresh basil

olive oil

kosher salt

black pepper


Time-Saving Tips: The vegetables can be prepped earlier in the day and stored in the refrigerator.


Let's see what we need.


We're ready to cook.



Add about 2-3 tablespoons of olive oil and chopped onion to the pan. Saute over medium-high heat for a minute and then add the squash and season with salt and pepper. Continue cooking a couple of minutes until the squash starts to get tender. Make some space in the middle of the pan and add the frozen edamame. Combine with the vegetables and saute another minute and then add the tomatoes and more salt and pepper. If the pan seems dry, you can always add a little more oil. Saute until tomatoes start to soften, turn off the heat and add the basil; add more salt and pepper as needed.


It's ready! I love this fresh tasting dish. It's perfect at any meal and leftovers would be great the next morning with eggs over easy.


Enjoy!

2018 Cranberry Walk