This is such a healthy, easy and versatile side-dish that pairs well with almost anything. I usually serve it with grilled scallops or shrimp on top, but before I left for my trip to VA, I made Brad a big container to eat alongside some turkey meat loaf while I was gone.
Succotash is fun to make because you can delete and/ or add vegetables and ingredients according to the season, your mood, or (in my brother's case) your ever changing taste-buds. When I make succotash, I like to cook the vegetables just enough that they begin to soften up, but still maintain a little bit of a bite. But, if you prefer your veggies cooked further, just cook longer. You really can't go wrong.
My recipe was adapted from this recipe by Ellie Krieger on the Food Network.
1 onion, diced
2 cloves of garlic, minced
1 medium zucchini, halved and sliced into half-moon shapes
2 1/2 c. of frozen corn
1 1/4 c. frozen edamame, shelled
1 pint grape tomatoes, halved
salt and pepper
1 tbsp. apple cider vinegar
Add the onion to a skillet and cook over medium-high heat until softened, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the zucchini, corn, and edamame, and cook for about 7 minutes, turning the heat down to medium.
Add the tomatoes, vinegar, salt and pepper at the very end. Saute a couple minutes longer and then serve. This succotash makes a great side-dish with a hot meal, but it's also great cold :)