Eastern Shore Succotash Recipes Recipe For Zucchini
EASTERN SHORE SUCCOTASH
This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.
Provided by Chef Kate
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the beans in a saucepan and add water just to cover and lightly salt the water.
- Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
- Shuck the fresh corn.
- Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
- Add the corn to the beans and simmer for ten more minutes.
- Remove from heat, season with butter, lemon juice, salt and pepper.
- Eat immediately.
- Summer on the Chesapeake.
Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2
ZUCCHINI BOATS STUFFED WITH SUCCOTASH
Steps:
- Preheat oven to 400 degrees.
- Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 46 minutes. Remove from heat and let cool. In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and mix in cooled corn/lima mixture. Divide the mixture among the zucchini shells, mounding up slightly. Place stuffed zucchini in a roasting pan and cover with foil. Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft. Remove from oven and serve 2 boats per person.
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