SUMMER SUCCOTASH

Ciao Bella|Brunch|Gluten-free|Sides|Vegetarian

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

4 garlic cloves, chopped

1 medium to large zucchini, chopped into ½-¾” dice

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

4 ears corn, kernels cut off (reserve the cobs)

1 cup edamame or lima beans

3 cups cherry or grape tomatoes, cut in half

¼ cup heavy cream

Instructions

Heat the oil in a large deep skillet over medium high heat. Add the onions, garlic, and zucchini to the pan. Cook, stirring occasionally, for 6-8 minutes until the zucchini is tender and begins to lightly brown. Add the salt, pepper, and Ciao Bella Italian spice blend to the pan and cook for 1 minute more stirring to combine.

Add the corn kernels to the pan and then ‘milk’ the cobs by using the back of your knife and pushing it down from top to bottom on the cobs to release the moisture and any remaining pieces of the kernels from the cobs. This adds tons of delicious corn flavor. Toss to combine.

Add the edamame and tomatoes to the pan and cook for 2 minutes more tossing, tossing, tossing. Add the heavy cream and cook for 3-4 minutes more until everything is coated in the creamy sauce and the tomatoes start to soften.