My Zucchini-Corn-Mozzarella Succotash Recipe!

I’m always looking for new ways to integrate Zucchini, Broccoli and other green vegetables into my menu – and this recipe can use both to create a “succotash” that makes a great side dish for any protein!

This is a recipe for sauteed zucchini and garlic, with some shredded Mozzarella cheese added as well…and to take it up a notch, the corn gives it a nutty sweetness that really elevated it as a side dish!

Here are the ingredients:

8 oz fresh, thawed or canned corn
8 oz diced zucchini
medium diced onion
lots of chopped garlic
mozzarella
basil
salt
pepper

First, a few ground rule for how I cook:

“Jazz Cooking!”

You know how Jazz is freeform – the Musicians going wherever their spirit leads them? Well, that’s how I cook!

What’s great about “succotash” is that it’s for any and all vegetables, beans, etc that you want to combine with herbs and spices….so I can use all the garlic I want “succotash-style!”

I like garlic.  A LOT. And this dish can handle a lot, so it’s all about personal preference.

To get started, preheat oven to 400 degrees.

Dice your zucchini so it’s ready to go, then dice your garlic and onion and toss it in a pan!

Saute your diced garlic and onion in olive oil for 5 minutes, then add the diced zucchini. I sprinkle a bit of my basil on at this point to cook in:

Add salt and pepper to taste and cook for five minutes to soften the zucchini…you can keep it crunchier as well as it will continue to cook in the oven during the next step.

Combine your cooked zucchini, onion and garlic in a bowl with as much corn as you can handle corn and mix together.

And now, the fun part!

Pour it all into an oiled baking dish and sprinkle as much mozzarella as you like over the corn-zucchini mixture like this: 

Sprinkle more basil on top before you put it into the oven if you like as well.

Bake for 25-30 min – when you see the cheese begin to get carmelized on top you know it’s time to take it out, dig a spoon in and enjoy!

I will tell you that I LOVE this recipe – it’s easy and so delicious!

You can serve it as a side dish for steak, chicken, even fish – or just have some crusty bread and a nice glass of Pinot Noir and call it a day!

For me, side dishes are as important as the main course, and if you want the greatest side dish of all, just ask for help from your friend the potato:

I went full on “retro” when I made these, thanks to the legendary cookbook “The Joy Of Cooking”.

Here is the recipe…

Of course, going “retro” can also lead to this – one of many people’s childhood favorites from a can!

Leave it to a fun Las Vegas restaurant to make “Spaghetti-O’s” with a fun touch of their own – see the entire menu here:

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