The recipe Grilled Zucchini Succotash is ready in about 50 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Southern food. This side dish has 632 calories, 8g of protein, and 58g of fat per serving. This recipe serves 4. If you have cilantro leaves, heavy cream, tomatoes, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe.
Instructions
1
Watch how to make this recipe.
2
Heat grill to high.
Equipment you will use
Grill
3
Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through.
Ingredients you will need
Salt And Pepper
Zucchini
Cooking Oil
Equipment you will use
Grill
4
Remove from heat and cut into small dice.
5
Heat remaining oil in a medium saucepan on the grates of the grill.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
Grill
6
Add the onion and cook until soft.
Ingredients you will need
Onion
7
Add the garlic and cook for 1 minute.
Ingredients you will need
Garlic
8
Add the corn kernels and cook for 5 minutes.
Ingredients you will need
Corn Kernels
9
Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste.
Ingredients you will need
Salt And Pepper
Chili Pepper
Cream
Tomato
Zucchini
10
Remove from the heat and add the cheese and cilantro.
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try J.J. Prum Graacher Himmelreich Kabinett Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.