Marsha's Southwestern Succotash

I crave Marsha's Succotash often and I think it needs to be shared with as many people possible, so I ripped it straight out of Marsha's old blog Panda Cake. I wanted to include her own words, because I think it's important to understand how her version of this recipe evolved. And it should CONTINUE to evolve as other people make it too. That's just the type of recipe it is! In fact, the next time I make it, I plan on trying it with shelled edamame or lima beans and maybe adding some spice to the meat. Who knows? Marsha writes:

Tonight...I made a dish that my mom used to make all the time when I was little and that my sister has recently resurrected...I've changed it up a little from my mom's recipe and from Sarah's recipe. Sarah uses too much garlic powder and doesn't like spicy. I can't comprehend not liking spicy. Spicy takes food to a whole new painful and exhilarating level. But what I like best about Sarah's version is that she garnishes it with diced avocado and tomato and douses it with even more lime juice. The Martinez girls like their citrus. Just look at our enamel!

--1 lb Lean Ground Beef
--1/2 Yellow Onion, diced
--1 Zucchini, diced
--1 can Sweet Corn, drained
--2 Serrano Chiles, diced
--The juice of half a Lime
--Salt and Pepper
--2 tbsp Olive Oil
--Half an Avocado, diced
--Half a Tomato, diced

In a medium skillet cook the ground beef just until all the pink is gone. Drain the excess oil and set aside. In a large sauce pan heat the olive oil over medium heat and add the onions and serrano chiles. Cook for about a minute or so or until the onions begin to get tender. Add the zucchini and cover pot with a lid and let cook for about 2 minutes or until zucchini is just tender. Add corn and cooked ground beef and cook until corn is hot. Add salt and pepper to your liking and douse it all with the lime juice. Garnish with avacado and tomato.