Here’s what I had:
- A beautiful heirloom round yellow zucchini
- 4 ears of white sweet corn
- 1 pt of fresh shelled lima beans
- 1 lb. of baby purple-skinned potatoes
- A few red onions
- Leftover fresh baby spinach
- Various pantry odds and ends
Here’s what I made:
Here’s what I did:
I sliced the potatoes thin, coated them with oil and some Spike’s Veg Magic and baked them at 425F for 15-20 mins. Wanted to get the taters done first so I could snack on them while cooking the rest!
While the potatoes cooked, I scooped out the middle of the zucchinis and mashed up the insides with 2-3 Tbsp of nutritional yeast and some Kosher salt. I sauteed 2 small red onions and a clove of garlic in some coconut oil and then added the limas. I put a lid on the pot and left them alone until the lima beans were bright green and tender (about 3-4 mins). Once the limas were tender, I added the cheesy squash and the corn. I let that get happy for another 2-3 mins before tearing up some spinach and letting it wilt in. The zucchini and corn were both sweeter than I was feeling for dinner, so I had to taste and adjust the seasonings a few times.
Meanwhile, I gave the round zucchinis a massage in some evoo, Kosher salt, and black pepper. I reduced the heat on the oven to 375F (the potatoes were long-since done and already being snacked on).
I baked the zucchini for about 15 mins, or until just short of tender. Then, I stuffed the zucchini halves and baked them for another 5-7 mins, or until the squash were tender and juicy (but not at all mushy).
At the end, I layered the leftover potatoes in a casserole dish and topped them with the juicy leftover succotash.
What would you have made with these ingredients? Do you prefer to plan out your meals or just jump in the kitchen and see what happens? Does your cooking style change from season to season like mine?