You are here: Home » Recipes » Zucchini Succotash Zucchini Succotash Recipe by Chinet® Yield 6 to 8 servings PrintEmail Ingredients 2 whole zucchini, halved lengthwise3 tablespoons olive oil -- Salt and freshly ground pepper1 whole red onion, peeled and finely chopped2 -- garlic cloves, finely chopped3 whole ears fresh corn, kernels cut off2 whole tomatoes, seeded and diced1 whole poblano chile, grilled, peeled, seeded and diced1 whole jalapeno pepper, grilled, peeled, seeded and diced2 cups heavy cream1/4 cup crumbled queso fresco cheese1/4 cup chopped cilantro leaves Instructions Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cutside down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice. Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. 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. Remove from the heat and add the cheese and cilantro.