Kitchen Shots: Succotash

| 8/12/2009 10:00:07 AM

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at:

Too much zucchini? Try succotash. It's a tasty way to use your garden bounty that's ripening right now. Sweet corn, plump limas and squash make this a terrific side dish.

Photo by Katrina Hall/


Serves 4 to 6

• 2 tablespoons olive oil
• 1 large onion
• 2 cups fresh corn, cut from the cobs
• 2 cups squash or zucchini, cubed
• 1 cup fresh or frozen lima beans
• Few strips yellow or red sweet pepper
• 1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves
• Salt and freshly ground pepper to taste
• 1 tablespoon mild green chilies or a few drops of Tabasco, optional

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