This is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of EVOO. You can finish the succotash with regular EVOO or with our Fresh Basil Olive Oil for a burst of extra basil flavor.
2 tablespoons extra virgin olive oil, plus more for finishing
1 large zucchini, cut into a small dice
2 cloves garlic, finely minced
fresh corn, cut from 4 ears
2 roasted red peppers, chopped
freshly ground pepper
4 large basil leaves, thinly sliced
We Olive Fresh Basil Olive Oil, for drizzling (optional)
In a large saute pan, heat the olive oil over medium-high heat. Add the zucchini and saute until just tender and translucent, 3 – 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the corn and peppers and cook just long enough to warm through, 1 – 2 minutes. Remove from heat and season to taste with salt and pepper. Toss with sliced basil and drizzle with Basil Olive Oil.