Signe's Summer Succotash with Fresh Peaches

Signe's Summer Succotash with Fresh Peaches

Recipe by Signe Quitslund

Yields 4 generous servings

Ingredients

2 zucchini, sliced lengthwise 
1 pint cherry tomatoes, halved or 3-4 heirloom tomatoes, cut into 1” pieces (or a mix!)
1 shallot, sliced thin lengthwise
2 cloves garlic, sliced thin 
1 poblano pepper, sliced lengthwise, core removed, cut into medium dice 
1 small onion, cut into small dice 
2 ears fresh corn, kernels sliced off the cobs 
2 peaches, sliced or cut into ½” cubes (up to you!)
2 handfuls basil 
Sea salt & flaky salt 
Juice of 1-2 lemons or limes and/or sherry vinegar 
High-heat cooking oil (grapeseed, avocado, etc.) 
Olive oil 
Black pepper 
Feta cheese (optional)

Method 

Lightly score zucchini in a cross-hatching pattern on the diagonal, barely going below the surface. Sprinkle salt on the cut side and place in a colander or bowl to rest. 

Meanwhile, divide your tomatoes, setting half aside. Heat a cast iron or other heavy-bottomed skillet over medium-high heat. When the skillet is hot, add 2 tablespoons of high-heat cooking oil. Add half the tomatoes and a big pinch of salt. Cook for a few minutes so tomatoes begin to get some color and blister slightly. Reduce heat to medium and add shallots and garlic. Cook, stirring occasionally until everything is starting to caramelize and get some color. Be careful not to let the garlic and shallots burn! Reduce heat as needed. Transfer to a large bowl and set aside. 

Wipe out the skillet, and return to medium-high heat. Add 2 tablespoons high-heat oil, and once hot, add diced poblano and pinch of salt. Cook for a few minutes, stirring once or twice, until poblanos start to soften. Add diced onion and corn, cooking until corn turns bright yellow and everything starts to get some color. Remove from heat and add to your tomatoes. 

Return skillet to heat, adding 2 tablespoons high-heat oil. Lightly blot zucchini with a towel to remove any excess moisture. Put zucchini cut side down and cook undisturbed for 3-4 minutes or until evenly browned. Flip zucchini and cook for 2 minutes more. Transfer to a plate to cool. 

Add peaches and reserved fresh tomatoes to the bowl with blistered tomatoes and pepper/corn mix. Slice zucchini on the diagonal and add to everything else. 


Leave a comment

Please note, comments must be approved before they are published