Summer Succotash

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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.


  • 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 12 chopped regular tomatoes instead)
  • 24 garlic cloves, minced
  • 1 Tablespoon lemon or lime juice
  • 1 Tablespoon fresh parsley, chopped


  1. Bring a medium pot of water to a boil. Season liberally with salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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