This Summer Succotash is a vibrant combination of so many beautiful and delicious vegetables – zucchini, squash, tomatoes, green beans, edamame, corn onions and garlic. It’s a beautiful side dish that is easy to prepare and bursting with flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- Category: Sides
- 1/2 lb green beans, chopped in 2-3 pieces
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 small zucchini, halved and sliced
- 2 small yellow squash, halved and sliced
- 2 ears of corn, corn cut off the cob
- 1 cup shelled edamame
- 1 pint cherry or grape tomatoes, sliced in half (you can use 1–2 chopped regular tomatoes instead)
- 2–4 garlic cloves, minced
- 1 Tablespoon lemon or lime juice
- 1 Tablespoon fresh parsley, chopped
- Bring a medium pot of water to a boil. Season liberally with salt.
- While you are waiting for the water to boil, prep the rest of the ingredients. Add the prepped green beans to the boiling water and cook for about 3 minutes, then drain the water.
- In a large skillet, pour in the oil and heat until shimmering. Add the onion, season with salt and ground black pepper, and cook, over medium heat until tender.
- Add the zucchini and the yellow squash to the skillet, seasoning with salt and ground black pepper. Cook over medium high heat for about 5 minutes.
- Add the corn, green beans, edamame and tomatoes to the skillet. Season with salt and ground black pepper. Cook for another 5 minutes, until all the vegetables are softened but still crisp and vibrant.
- Add the lemon or lime juice and the fresh parsley, mixing to combine. If you want to add bit of sweetness, you can add a drizzle of honey too. Serve warm.
Keywords: summer succotash, summer vegetable side dish, zucchini recipe, zucchini and squash side dish, how to make succotash, succotash recipe