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  • Writer's picturefrench creek kitchen

NW Summer Succotash

Serves 4


2 tablespoons butter

5 pieces of bacon, roughly chopped or cut into lardons

1 shallot, small dice

2 cloves of garlic, minced

1 medium zucchini, medium dice

2 big handfuls of green beans, cut into 1 inch pieces

6 ears of corn, kernels cut off the cob

2 cups cherry tomatoes, cut in half

2 tablespoons finely chopped mix of herbs, such as basil, parsley, tarragon

1/4 cup white wine

1/3 cup heavy cream

2 teaspoons of salt and freshly ground black pepper


Place a large sauté pan, or dutch oven over medium heat and add the butter. When the butter has melted, add the bacon to the pan and cook, stirring often with a wooden spoon, until the bacon is crispy. Add the shallot and garlic to the pan, stir to mix in and cook for 1 minute, or until softened. Add the zucchini, green beans, corn, 2 teaspoons of salt and a few grindings of fresh pepper, stir well, and cook for 10 minutes, stirring often. Add the wine and bring to a low boil for 2 minutes. Add tomatoes, stir well, and cook for 2 minutes or until the tomatoes start to burst and release their juices. Stir in the heavy cream and cook for 10 minutes at a simmer to reduce the cream and allow all the flavors to meld. Stir in the herbs and taste for seasoning, add more salt and pepper as needed.

The succotash will hold well over low heat and is best served warm or hot.

NOTE:This succotash pairs well with seafood, I like to serve it with pan seared halibut or salmon, or grilled shrimp with herbs and garlic.

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