Ok, so until Saturday night, my only frame of reference regarding succotash was this … 1) That is what Sylverster the Cat (Daffy Duck’s friend) says, “Sufferin Succotash” and 2) There is a line in the song “Groove is in the Heart” by Dee-lite (yes, we are talking 1990 CD) that says something about a My Succostash wish. So now that I have totally dated myself beyond belief, let me tell you what I do know about Succotash now, but first a little background. Matt and I went to dinner at one of our favorite restaurants Saturday night. The have a gluten free menu so even though I am usually not spot on paleo, I still feel good at the end of the night and they have the THE BEST gluten free bread. I ordered a fish special that was served over succotash. The waiter generally described what it was (mixed fresh veggies) and I went for it. It was fantastic, but my only issue was that it included corn. So there are definitely worse things than corn, but when a food comes out looking exactly like the way it went in, you could probably make a better choice, just sayin’. So yesterday I did some research about Succotash (yeah, I googled it). Apparently it has Native American traditions dating back to the Pilgrims and is usually comprised of corn and various kinds of beans, with a creamy/buttery sauce. So I knew that would never do. My goal was to recreate the taste that I had the night before, but keep it paleo. I have to admit, I really nailed it and it was so easy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 +/- good sized side dishes
2 cups sungold (yellowish/orange) grape tomatoes, sliced in half
- 2 cups red pepper, diced (about 2 – 2 1/2 medium peppers)
- 2 cups zucchini, diced (about 2 – 2 1/2 medium zukes)
- 1/4 – 1/3 cup fresh basil, chopped
- 2 – 3 scallions or 1/2 Vidalia onion, finely chopped
- 2 tbsp. ghee
- 1 tsp. Salt and Pepper
Make sure that you cut your veggies on the small side. I am usually a chunky veggie person, but the dish will cook much better if they are small.
Also, you can use orange peppers and red grape tomatoes, as long as you have 3 different colors. Admittedly, I love the sungold ones, though, because they are SO SWEET!
- In a medium sized skillet or Dutch Oven, warm 2 tbsp. of ghee over medium heat.
- If you are using onion, put that in first for about 1 minute and then follow the next steps.
- Add the zucchini first and after 30 seconds, add the tomatoes and peppers and stir.
- Then, add the scallions and basil and stir.
- Last, add the salt and pepper.
- Reduce to a simmer to let the flavors meld until you are ready to serve.