Succotash always comes to mind when zucchini and tomatoes are in abundance and I have leftover sweet corn. I recommend cooking fresh sweet corn the same day you get it and making a couple of extra ears while you’re at it—that way you can plan to make succotash the next day. I like to add Swiss chard because it’s often in abundance at the same time and adds even more color, texture, and flavor.
You’ll make this in a skillet, starting with the sturdier vegetables first and ending with the softer vegetables like fresh tomato. These summer vegetables have so much flavor on their own, you really don’t need to do much to make this salad work. Just cook them up lightly and let them shine.
2-3 T olive oil
1 cup zucchini, diced
1 cup frozen lima beans (or edamame)
3 cups swiss chard, roughly chopped
2 scallions, diced (or ¼ cup red onion)
2 garlic cloves, minced
2 ears fresh corn, shucked (about 1 cup)
½ cup orange or red bell pepper, diced
1 cup tomato, diced
Cook frozen lima beans according to package, drain, and set aside. Or, if using fresh edamame, boil edamame in their shells for 3-5 minutes, drain, de-shell, and set aside.
Rinse and chop all the other vegetables, using a serrated knife for the tomato.
In a large skillet, add a heavy splash of olive oil and heat on medium-low.
Add the bell pepper, onions or scallions, and garlic, and brown for approximately 2 minutes.
Add the zucchini and chard and another dollop of oil. Turn the heat up to medium-high and sauté until soft, about 2-3 minutes.
Add lima beans and corn and sauté for 1-2 minutes.
When everything is warm and tender, add the fresh tomato, then turn off the heat so the tomato doesn’t soften too much.
Serve right away if possible, but this is also good cold the next day.