Now that we’re nearing the end of summer and getting ready for my favorite season (I like summer too, I’m just a lover of everything Fall ), I’m going to squeeze in a few more refreshing & light summer dishes! In my opinion, there’s nothing better than fresh picked summer vegetables, so it stands to reason that one of my favorite dishes is a summer succotash. Succotash is usually prepared with a corn base and various mixed vegetables, and it’s usually sauteed in a butter sauce. I decided to mix it up a bit and prepare a summer succotash in a walnut pesto sauce rather than the usual butter.
[Walnut Pesto] Summer Succotash
Serves 4 as side dish
INGREDIENTS (for the succotash)
two medium zucchini squash
two ears of cooked corn on the cob
3/4 cup grape tomatoes
INGREDIENTS (for the walnut pesto)
1 cup of fresh picked basil
1/4 cup chopped raw walnuts
2 cloves of garlic
1/4 cup extra virgin olive oil
1/4 cup Parmesan cheese
salt & pepper
Using a grater, shred the zucchini into long spaghetti-like strands.
Next, remove the kernels from the two ears of corn. I always stand them up and saw downward over a bowl. Last, dice the tomatoes in half, then set the vegetables aside.
To prepare the pesto, add the basil, walnuts, garlic, Parmesan cheese, olive oil, salt & pepper to a food processor. Process until basil and walnuts are completely broken down.
Bring a large skillet to medium heat, add a tbsp. of olive oil, then add zucchini and corn. Saute for 3-5 minutes. Finally, add tomatoes and pesto sauce, then saute for another 2 minutes. Do not over-cook! Serve warm as a side dish.