Summer Succotash

I think it's natural for me to say "Sufferin' Succotash!" Each time I hear the word.... Succotash!  I had some corn that I wanted to eat so I did a google search for corn recipes.  And I found Succotash.  What is succotash?  It's a corn and bean side dish.  Not very exciting.  But it sounded like a good experiment!!  I wanted to make it more fancy, so I turned it into my own delicious concoction.  I ate it by itself in a bowl, but I served the leftovers with gluten free popovers that I purchased from a bakery in Temecula called "All of the Above".

Summer Succotash


3 Tbsp Extra Virgin Olive Oil
1 Red Onion, diced
2 Cloves of Garlic, minced
3 Medium Zucchini, diced
2 Large Tomatoes, seeded and diced
2 Cups Corn (not canned)
1 Can (15oz) Red Kidney Beans (optional)*
1/4 Cup Dry Sherry
1/4 Cup Soy Creamer
1/2 tsp Dried Thyme
Salt & Pepper to taste


Heat oil in a large skillet on med-high heat.  Add red onion.  Cook until translucent and add garlic.  Saute for a couple minutes and add zucchini, tomatoes, corn, and beans.  Stir until everything is combined and add sherry, cream, thyme, salt and pepper.  Lower heat to medium low and simmer uncovered until liquid has reduced; stirring occasionally, about 10-15 mins.  Remove from heat and serve warm. 


* When I made this, I intended to put the kidney beans in it and I forgot so all my pictures are beanless!  It is delicious either way :o)