• This is my take on this quintessential summer dish. The trifecta that makes up sucotash is usually some form of squash, tomatoes and corn but I have seen lovely and simple combinations of lima beans and tomatoes called sucotash too.
  • My recipe calls for canned veggies which sort of breaks tradition with the original idea of sucotash but is an homage to The Ladies. Serves 6.
  • Ingredients:
  • 6 fresh zucchini, tips removed and diced
  • 1 large can of tomatoes, quartered
  • 2 cans of sweet corn, drained
  • 2 T. olive oil
  • salt to taste
  • Directions:
  • Heat up olive oil in skillet and add the zucchini. Saute zucchini on med/low until it is soft about 10 minutes. Add your tomatoes and corn and continue to cook another 10-15 minutes allowing the vegetables to stew. Add some of the tomato juice from the can to the mix if it dries out. Sucotash is made very simply, allowing the juices of the veggies to mingle. Add salt to taste. Serve.
  • Bon Appetit!