Grilled Zucchini and Corn Succotash #SundaySupper
Recipe type: Side Dish
Cuisine: American
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.
  • 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
  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.
Recipe by Take A Bite Out of Boca at