Zucchini, Corn and Tomato “Succotash” Pasta

As a I write this, I’m getting notifications for back-to-school updates. It is sad to think that summer is almost over. This means we are soaking up every last minute – trips to the pool, the beach, popsicles, dinners outside, rosé and margaritas (for me…) and of course ALLLL the summer flavors.

If you are craving all of the late summer vegetables, try this dish inspired by the southern side dish, succotash. Instead of beans found in succotash, this dish uses zucchini as a substitute. Traditional succotash is usually cooked with bacon, but as this is a vegan dish, I made sure the boost the flavor with garlicky shallots, garlic (of course!) and added little bit of heat. There is a ton of flavor of this dish! I make this dish year round, but as we are at the end of August and are at the height of corn and tomato season, the flavors of this dish are outstanding!

Sweet Summer Produce

I found pretty green/yellow cherry tomatoes at the farmer’s market which I knew would look beautiful combined with the white corn and zucchini. Shallots, garlic and scallions give the dish a garlicky taste. Jalapeño gives it little kick and a little bit of basil tempers the jalapeño. The vegetables release their juices, and adding a bit of the pasta water give this pasta or grain a great sauce with no added fat. This dish requires a lot of chopping on the front end, but is cooked in about 10 minutes.

How to Serve this Dish

I love this dish because although it is served here over pasta (chickpea or whole wheat of course!), you can make this as a side dish, or serve over your favorite grain (farro or quinoa would be great here!). I recently have started eating Edemame and Mung Bean Pasta which is packed with protein and fiber (more so than lentil or chickpea pasta). The flavors in this dish would complement this type of noodle.

For serving, sprinkle a few pine nuts and serve with dairy-free ricotta or parmesan. Enjoy!

Zucchini, Corn and Tomato “Succotash” Pasta

Print Recipe

If you crave a summer pasta full of late summer flavors from the farmer’s market, try this dinner inspired by the southern dish, succotash. This version is served over pasta, but swap out for farro, quinoa, or serve the vegetables plan as a side dish. 

• Author: Jeannine
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35
• Yield: 4 servings

Ingredients

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• 1 1/2 tablespoon extra-virgin olive oil
• 3 large shallots, chopped
• 2 medium zucchini, halved lengthwise, then cut across into 1/4 inch thick half moons
• 2 large stalks of corn, cooked in advance with kernels removed
• 1 pint cherry tomatoes, halved
• 2 large cloves garlic
• 1/2  (ribs and seeds removed for less heat)
• 2 large scallions
• 1/4 cup chopped basil 
• OPTIONAL: dairy-free ricotta or vegan parmesan
• OPTIONAL: 1/4 cup pine nuts 
• 8 ounces of whole grain or chickpea pasta 
• Kosher salt and pepper 

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Instructions

• Cook pasta according to package directions and drain. Reserve 1 cup pasta water
• Heat oil in skillet over medium heat. Add shallots and zucchini. Season with 1/4 teaspoon salt. Cook for 5 minutes, stirring occasional. 
• Add jalapeño, garlic and corn kernels. Cook for 3 more minutes. 
• Add tomatoes and scallions. Season with a pinch of salt. Cook until tomatoes start to release their juices. Add 1/2 cup reserved pasta water and pasta (or grain)
• Sprinkle with pine nuts, if desired.
• Serve with dairy-free ricotta or vegan parmesan.