Luke's Zucchini succotash

Combine our seasonal offerings to serve-up a hearty succotash

Total Time

Servings

Ingredients

· 2 medium zucchinis (1 green and 1 gold), diced

· 2 crookneck squash, diced

· 1 cup tri-color peas (or regular green peas)

· 1 cup Sungold cherry tomatoes, halved

· 1 small onion, finely chopped

· 2 cloves garlic, minced

· 2 tablespoons olive oil

· 2 tablespoons butter

· Salt and pepper to taste

· Fresh herbs (such as parsley or basil) for garnish (optional)

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Instructions

1. Prepare the Vegetables: Wash and dice the zucchinis, crookneck squash, and onion. Mince the garlic cloves. Halve the Sungold cherry tomatoes.

2. Cook the Vegetables: In a large skillet or frying pan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.

3. Add the Squash: Add the diced zucchinis and crookneck squash to the skillet. Cook, stirring occasionally, until the squash begins to soften, about 5-7 minutes.

4. Add the Peas and Tomatoes: Once the squash is nearly tender, add the tri-color peas and halved Sungold cherry tomatoes to the skillet. Cook for an additional 3-5 minutes, until the peas are heated through and the tomatoes have softened slightly.

5. Season: Season the succotash with salt and pepper to taste, adjusting as needed.

6. Garnish and Serve

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