ZUCCHINI CORN SUCCOTASH RECIPES

MAMA NINA'S CORN SUCCOTASH | ALLRECIPES

Mama Nina's Corn Succotash | Allrecipes image

I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!

Provided by mwynnmathis

Categories Side Dish Vegetables Squash Zucchini

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 small zucchini, roughly chopped
1 small yellow squash, roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
¼ cup roughly chopped red onion
4 cups fresh corn kernels
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon dried basil
¼ teaspoon salt

Steps:

Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

Nutrition Facts : Calories 130.3 calories, CarbohydrateContent 24.6 g, FatContent 3.6 g, FiberContent 4.1 g, ProteinContent 4.1 g, SaturatedFatContent 0.5 g, SodiumContent 123.3 mg, SugarContent 6 g

HEIRLOOM TOMATOES STUFFED WITH CORN AND ZUCCHINI SUCCOTASH ...

Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash ... image

Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash Recipe

Provided by Jimmy Shaw

Yield MAKES 8 Servings

Number Of Ingredients 9

Ingredients

8 slightly firm medium heirloom tomatoes
3 tablespoons vegetable oil, divided
2 cups white corn kernels (cut from 3 to 4 ears)
2 cups chopped onions
2 garlic cloves, peeled
1 cup chopped tomatoes
3 cups 1/4-inch cubes zucchini (from about 12 ounces)
2 tablespoons chopped fresh epazote or cilantro
1 teaspoon dried oregano (preferably Mexican oregano)

Steps:

Core whole tomatoes, creating 2 1/2-inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain.
Heat 1 tablespoon oil in large deep skillet over medium-high heat 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add remaining 2 tablespoons oil to same skillet. Add onions and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes. Mix in zucchini, epazote, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper.
Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high. DO AHEAD Can be made 2 hours ahead. Let filled tomatoes stand at room temperature.
Preheat oven to 350°F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.

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