Summer Succotash


(Makes 2 Generous Servings)

2 golden zucchini squashes, diced
4 baby leeks or green onions, diced
1 ear of fresh corn, cut off the cob
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tbsp. dried thyme
2 tsp. olive oil
salt and pepper to taste

Heat olive oil over medium heat.  Add onion and cook for 3-4 minutes or until fragrant, stirring frequently.  Add dried thyme, salt, and pepper.  Cook 1 minute.  Add corn, tomatoes, and parsley and cook 2 minutes.  Turn off heat and stir in basil.  Serve warm or cold.

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