Taste Summer!

Zucchini bread, sure, is a great way to use it. (Have you tried making the blog's famous chocolate zucchini bread ?) And grilled, stuffed, etc., all have their place. But the search for more ways to use summer squash is a ubiquitous summer pursuit, so the side dish here is really handy. It also makes great use of fresh corn. Think of it as a modern take on succotash.

I came up with this a few years ago. It's a no-recipe recipe, in that the list of ingredients is just a suggestion. Vary it any way you like, with whatever you grow or find at the farmers market. But this particular version is really, really good.

Note: I included the green beans because I had them. Diced bell or hot pepper is another option. Lima beans aren't on my list of likes, but if fresh ones are available, try those, too.

Simple, fresh ingredients make this side dish a winner.

Zucchini-corn side dish

Serves 4 (easily doubled, or more)

1 tablespoon olive oil

1/3 to 1/2 cup diced red onion (from one large slice of of a large onion)

1 8-inch zucchini, trimmed, cut lengthwise into quarters and then sliced thin.

1 clove garlic, minced

1 ear fresh corn, kernels stripped off the cob

1/2 cup green beans, lightly steamed or blanched, optional

Salt and freshly ground black pepper, to taste

Handful of fresh basil leaves, cut chiffonade or torn

Instructions :

Heat the olive oil in a large sauté pan over medium high heat. Cook the red onion for a minute or 2, stirring. Add the zucchini, continuing to stir for a minute or so, seasoning to taste with salt and pepper.

Just a few minutes of stirring are needed.

Reduce heat to medium and add the garlic. After another minute, add the corn kernels, and the green beans, if using. The goal is texture like stir-fry, crisp-cooked without getting too brown.

Taste and adjust seasoning. Just before removing from heat, stir in the basil, saving a leaf or two for garnish. Serve alongside grilled meat and caprese salad.