Since I’ll be out of town for all of next week, I’ve been trying to use up all the vegetables in my fridge. My odd assortment included green beans, zucchini, onions, three ears of corn, a purple pepper, and a potato. So I decided to use them all at once, in a melange somewhere in between zucchini hash browns and Indiana succotash. The rhyme was just an unfortunate coincidence.
I sauteed diced onion, zucchini, potato, pepper, and some garlic with a dash of olive oil and a little of my retro-chic lipid-of-the-moment, lard. I also boiled the beans and corn in salted water, removing the corn kernels from the cob with a knife after cooking. Throw it all together with salt, pepper, and some herbs de Provence and it’s succotash zucchini hash.
Okay, maybe I do kind of like the rhyme.