Some Sort of Succatash

Last night I was given great quantities of zucchini; this morning I hurried up to Tacoma from Eatonville with less than an hour to make lunch: succatash. At least, a dish reminiscent of what we called succatash.

Succatash

One ample zucchini [1-2 lbs], diced
two slices onion, chopped
two medium fresh tomatoes, diced
one ear of corn, divested of the kernels [put in the kernels]
sliced mushrooms--I forgot to put these in, but they would have been good
one can beans such as pinto or kidney beans, drained & rinsed
Seasonings: about an ounce of grated turmeric root, two cloves garlic
A shake each of cumin, coriander, dill
leaves from a sprig of fresh basil

Place virgin olive oil in bottom of wok [I never mentioned this, but I make most dishes in the wok]
Saute seasonings in olive oil. Stir in zucchini, corn, tomatoes, mushrooms, onion & stir fry until beginning to soften. Before they brown, stir in one cup water, basil and beans, cover and simmer about ten minutes. Serve with slices of polenta sauteed in olive oil and seasonings of choice.

Yum!