There's more to life than deli-style slaw and potato salad. This dish is special but still easy, and pairs nicely with burgers, beer, and sunshine. REDBOOK.
Summer zucchini succotash
Prep time: 20 minutes
Cooking time: 10 minutes
2 tbsp unsalted butter
1 lb large zucchini, diced (3 cups)
2 cups fresh corn kernels (from about 3 medium ears)
1 tbsp fresh thyme leaves
2 tsp chopped garlic
¾ lb plum tomatoes, seeded, diced (1 cup)
4 scallions, thinly sliced (½ cup)
1 tsp kosher salt
½ tsp fresh ground pepper
⅓ cup reduced-fat sour cream
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1. Melt butter in a 12-inch skillet over medium-high heat. Sauté zucchini, corn, thyme, and garlic 4 to 6 minutes, tossing several times.
2. Stir in tomatoes, scallions, salt, and pepper; continue to cook, tossing mixture, until zucchini is just tender, about 2 minutes longer.
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3. Remove from heat. Stir in sour cream. Serve warm or at room temperature.
Makes 8 (1-cup) servings. Each serving: 81 cal, 5 g fat, 2 g protein, 9 g carb.
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