Name: Zucchini and Fresh Corn Succotash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons butter or olive oil; 1 medium onion (diced, about 1 cup); 1 medium zucchini (about 2.5 inches in diameter); 4 to 5 ears fresh corn on the cob (cooked); 2 cups lima beans or black-eyed peas ((or one can), drained and rinsed); Salt and pepper to taste; Hot sauce (optional)

Zucchini and fresh corn succotashis a light and bright side dish that comes together easily and quickly with onion, zucchini, corn, and lima beans (plus a little hot sauce, if you like it)!

corn, squash, and bean side dish in a pot.

I love, love, loveusing zucchini in all kinds of savory and sweet dishes—I’m looking at you, taco zucchini boats anddouble chocolate zucchini bread! And let’s not overlook succotash…I love the stuff. Traditional Southern succotash has fresh corn and lima beans, but let’s include zucchini and take it over the top.

The sweetness of the corn pairs perfectly with mild zucchini and savory onions, and I also love to add a dash of hot sauce to mine. The beans, corn, and vegetables are so filling that I can make a meal of this alone!

Why You’ll Love This Recipe

I adore this zucchini and fresh corn succotash recipe because it’s fresh, flavorful, anddoesn’t require much time or ingredients!
This is avery filling meatless mealor use it as a summer side dish. It’s great served withchicken legs,hot biscuits, and a side of watermelon.
A great way to use up summer garden produce!

Recipe Ingredients

Butter –or use olive oil or another light oil
Onion
Zucchini
Corn –fresh corn cut off the cob is fabulous, but you can also use frozen corn
Beans –either lima beans or black-eyed peas, frozen, canned, or cooked from dried if you have time
Seasonings –salt and pepper and hot sauce if you like spicier flavors

See the recipe card below for full information on ingredients and quantities.

corn, squash, and bean side dish in a pot and white bowl.

How to Make Zucchini and Fresh Corn Succotash

Cook the onion until softened.
Then add the zucchini and cook until crisp-tender.
Add the corn and beans and cook just a couple more minutes.
Remove from heat, season, and serve!

Recipe FAQs

Can succotash be frozen?

I wouldn’t recommend freezing this succotash. The beans and zucchini are likely to get mushy between freezing, thawing, and reheating them. If you do have leftovers, store them in an airtight container in the fridge for up to 5 days.

Where did succotash get its name?

Succotash is a Native American word meaning “broken corn kernels” and often contains corn, lima beans, and some type of squash.

How long does it take to make succotash?

Zucchini and fresh corn succotash comes together in a flash. There’s minimal chopping and prep, and the total recipe time is 25 minutes or less! It’s an easy side that you’re going to love to make.

Expert Tips

Zucchini grows like weeds if you ever plant some in your garden, soyou must learn to get creative with the green veggie. Try these amazing zucchini recipes next time you have a big stash:Zucchini Side Dish,Healthy Whole Grain Zucchini Muffins, andChocolate Zucchini Cake(it’s SO good!).
Just be sure not to overcook the onion and zucchini—there’s nothing worse than mushy veggies.The zucchini should have a light crunch when you bite into it, and it adds great texture and color to the dish.It shouldn’t cook for more than 5 or 6 minutesto prevent it from getting too soft!
Leftovers can be stored in an airtight container in the fridge forup to 5 days.