SUMMER SUCCOTASH RECIPE RECIPES

Steps:

• In a large pot of salted water, boil gnocchi according to package directions. Drain and set aside.
• In a large skillet over medium heat, heat oil. Add zucchini and cook, stirring occasionally, until zucchini is tender and golden, about 10 minutes. Season with salt and pepper. Transfer zucchini to a plate and return skillet to heat.
• Add bacon to skillet and cook, stirring occasionally, until bacon is crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate.
• Empty all but about 1 tablespoon bacon fat from skillet and add onion and bell pepper. Season with salt and pepper and cook until onions and peppers have softened, about 7 minutes.
• Add corn and thyme and cook 3 minutes more. Add cooked gnocchi and butter, and cook until butter is melted. Remove from heat and stir in cooked zucchini, ¾ of the cooked bacon, and lemon juice. 
• Serve topped with basil and remaining bacon.

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.