The perfect dump for your thigh-sized zucchini, your side-of-the-road corn, and your balcony basil. And whatever else you might find at the bottom of the fridge. In all actuality though, succotash is a real thing–> first created by Native Americans, it then became common during the depression, and is still popular down south. While I question any Southern recipe that is high on vegetables and low on bacon and buckets of cream, I assure you it’s still worth trying.
Technically any mixture of vegetables with lima beans topped with butter/lard is considered ‘succotash’, but I’ve bent the rules here a little (and excluded the lima beans, for obvious reasons).
All I did was sauté some finely diced onion and red pepper, then a few minutes later add some diced zucchini and corn (scraped off the cob). Once everything was almost cooked I added a few cloves of minced garlic, and a teaspoon or so of butter. Then I took it off the heat and threw in a whole bunch of slivered sweet basil.
I then took a few leaves of butter lettuce, and piled in some chicken (cooked simply with olive oil, salt and pepper), some salty feta and the succotash mixture. Definitely one of the top recipes I’ve made in a long time!