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Grilled Zucchini Succotash

Serves: 4

3 zucchini, halved lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 red onion, peeled and finely diced
2 cloves garlic, finely chopped
1 cup blanched fresh lima beans, or thawed frozen lima beans
Kernels from 2 ears of fresh corn
1 cup low sodium vegetable stock
2 tablespoons heavy cream
1 plum tomato, seeded, halved and finely diced
1 grilled poblano chile, peeled, seeded and diced
1 grilled jalapeno, peeled, seeded and diced
¼ cup crumbled Queso Fresco cheese
¼ cup chopped cilantro

1. Heat grill to high or cast iron grill pan over high heat. Brush cut side of the zucchini with the oil and season each half with ¼ teaspoon of the salt and ¼ teaspoon of the pepper . Grill flesh-side down until lightly golden brown, about 3-4 minutes. Turn over and continue cooking until just cooked through, about 3-4 minutes longer. Remove from the grill and cut into small dice. 
2. Heat the remaining 1 tablespoon of oil in a medium saucepan on the grates of the grill or on the stove top over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the lima beans, corn and stock, heavy cream and cook for 5 minutes. Add the tomatoes, chiles, grilled zucchini and cook for 2 minutes. Season with ¼ teaspoon of salt and ¼ teaspoon of pepper, remove from the grill and fold in the cheese and cilantro

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