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Grilled Zucchini and Corn Succotash #SundaySupper

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Don’t put away the grill just yet — light ‘er up and make this Grilled Zucchini and Corn Succotash. The charred, smokey flavors of the grill resonate on the zucchini and corn and bring extra life to a mixture of seasoned chickpeas and white beans.

Did you know that today is National Acorn Squash Day? Now ya do! I love Acorn Squash — actually I think I really like every kind of squash. Pumpkin, butternut, acorn, zucchini, yellow squash… I love them all! #SundaySupper is celebrating all things squash, both summer and winter, by having a Squash Fest! Our hosts for the party are Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva — thanks ladies!

Grilling season is not over here in Florida. In fact, it’s pretty much grilling season all year long down here. The temperatures are still pretty up there — it’s been in the high 80s and 90s lately — and people are still spending lots of time outdoors while they still can. Pretty soon the world will remind us that summer doesn’t really last forever and it’ll be dark at 4 p.m. Blah. Talk about being a Debbie Downer! I haven’t quite made the transition to winter squash, so I’m still on a summer squash kick — hence this Grilled Zucchini and Corn Succotash. Actually, I made this earlier in the month while I was visiting home in NJ. I was on the beach with my parents and we decided we’d have a home cooked meal that night — good bread with parmesan and garlic seasoned olive oil dip, salad, grilled salmon, and my side dish of choice: Grilled Zucchini and Corn Succotash. 

Dad was bogged down with last minute randomness that had him running all over town, so he lost his grill privileges. Mom took over with the salmon, and we decided to throw the bread on there too. I made the Mixed Greens and Beet Salad I shared with you last week and then got to work on the succotash. Grilling zucchini and corn brought such an intense amount of flavor to this dish. I diced up the zucchini, shaved the corn kernels off the cob, and mixed it all up with some chickpeas and white beans seasoned with oregano, garlic and onion powders, and fresh lemon juice for an added zing.

I could eat this Grilled Zucchini and Corn Succotash all day every day. Mom and Dad loved it too. This would make an excellent side dish to bring to a BBQ or dinner party and can easily complement anything from a delicate piece of fish to a thick cut slab of steak. 

Now I must create a winter squash version of this. Roasted pumpkin, anyone? 

grilled zucchini and corn succotash #sundaysupper

5.0 from 4 reviews
Grilled Zucchini and Corn Succotash #SundaySupper
 
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Don't put away the grill just yet — light 'er up and make this Grilled Zucchini and Corn Succotash. The charred, smokey flavors of the grill resonate on the zucchini and corn and bring extra life to a mixture of seasoned chickpeas and white beans.
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 4 medium ears corn
  • 3 medium zucchini
  • 1 15 oz. can white beans, rinsed and drained
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 tbsp garlic powder
  • 1 tbap onion powder
  • ½ tbsp. oregano
  • juice of ½ lemon
  • salt and pepper
Instructions
  1. Preheat grill.
  2. Place ears of corn directly on the grill. Slice zucchini in half lengthwise and place directly on the grill flesh down.
  3. Grill zucchini about 20 minutes or until the flesh is soft and tender and grill marks have formed. The corn may take a few more minutes on the grill — remove once they are just about completely charred.
  4. In a large bowl, toss white beans and chickpeas together. Chop zucchini into ½-inch cubes and mix with the beans. Use a serrated knife to slice the kernels off the ears of corn and add to the bean mix.
  5. Add garlic and onion powders, oregano, lemon juice, salt and pepper and toss well.

 

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Comments

  7. What a terrific side dish, Shaina! I need to make this while I can still get my hands on some local sweet corn 🙂 It’s already getting dark so much earlier here…I’ll be so sad to see that late afternoon light disappearing 🙁

    Reply

  10. Whereabouts in NJ are your parents, Shaina? Your corn succotash is very reminiscent of a pepper and corn concoction my husband loves…which he claims has the best produce =) Grilled zucchini BTW is something I could eat year round…Lucky you to be in Florida =)

    Reply

  15. I love the added step of grilling both the zucchini and the corn! We are getting another surge of corn here in the last few weeks of summer so we have been buying LOTS of it! Thanks for a a great recipe to try!

    Reply

  19. This is the perfect dish for a barbecue dinner, Shaina! I especially love the way you all pitch in to help make the meal. That’s what I miss the most about my girls living away from home. The group effort and getting to eat together. A winter squash version would be excellent as well!

    Reply

  20. This southern gal sure does like your grilled version of succotash. Grilling sure can bump up the flavor on even the simplest of dishes. Nice one!

    Reply

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