Farmer's Market Succotash is the absolute best way I've ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.
Course
Main, Side
Cuisine
American
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4people
Calories260kcal
AuthorAdapted from a Chicago Magazine recipe by chef Ryan Pfeiffer
Ingredients
1tablespoonolive oil
1pintbaby heirloom tomatoessliced in half
8petite zucchini, roughly dicedor use 2-3 small zucchini
Heat olive oil in a large stockpot over high heat. Add tomatoes, zucchini, and corn. Sauté 5-7 minutes or until zucchini has softened. Lower heat to a simmer, add the heavy cream, and let reduce about 10 minutes. Stir in spinach until wilted and transfer to a serving dish.
Sprinkle with goat cheese and basil. Serve with toasted baguette, if desired.