Summertime Succotash with Creamy Rosemary-Garlic Sauce

  • Yield 4-6 servings
  • Prep 40 mins
  • Cook

Tired of coming in after a hot summer's day and firing up the oven? Yeah, we thought so. Make yourself some Summertime Succotash and stay away from the heat of the oven.


4 cups zucchini, diced
1/2 teaspoon sea salt
1 cup shelled fresh or frozen lima beans, blanched for 2 minutes
1 tablespoon olive oil or hemp oil
2 teaspoons lemon juice
1 teaspoon miso paste
6 sprigs rosemary, for garnish
1 dash black pepper, for garnish
3/4 cup cashews (For sauce)
1/2 cup water (For sauce)
1 tablespoon lemon juice (For sauce)
1 teaspoon red wine vinegar (For sauce)
3/4 teaspoon minced fresh rosemary (For sauce)
1 clove garlic (For sauce)
1/4 teaspoon salt (For sauce)


  1. Using a sharp knife, slice the summer squash lengthwise as thinly as possible to form long, flat noodle-like strips. Discard the core area with the seeds as it contains too much moisture. Cut each prepared squash strip into two pieces so that when folded in half, the squash resembles a small ravioli in size.
  2. Toss the strips with the sea salt. Place in a colander over the sink or a large bowl. Let sit for 30 minutes, rinse, then pat dry.
  3. To make the filling, place the blanched lima beans, oil, lemon juice, miso paste, and garlic in a food processor and puree until smooth. Set aside until needed.
  4. For the sauce: Place the cashews and water in a blender, and process until a thick and smooth cream has formed. Add the remaining ingredients and blend until incorporated.
  5. To assemble the ravioli, place a small spoonful of the filling mixture on one side of a squash strip, then fold over the other side. Pat lightly to seal. Repeat to make the remaining ravioli.
  6. On each serving plate, pour a small bed of Creamy Rosemary-Garlic Sauce, then place a few ravioli on top. Garnish with a rosemary sprig and black pepper and serve.

Reprinted with permission from Thrive Foods by Brendan Brazier. (c) 2011 Brendan Brazier.



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