This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Aug 25, 2021

Summer Squash Succotash

This summer squash succotash is a great recipe for using all of the wonderful produce that your garden is producing right now. 

Summer squash succotash in a bowl.

While I don't have room for a garden, I am just lucky enough to have a cousin who is a horticultural genius, and grows an amazing variety of fresh produce in her almost cantilevered hillside garden. 

She brings me an amazing bounty of onions, squash, peaches, nectarines, beans, artichokes, tomatoes, figs. and other amazing produce. 

My yard is super small, pretty much a paved patio, and any patch of dirt is taken over by citrus trees planted by the previous owner, for which I am grateful. I have no idea how the citrus trees survive... but they do! I'm happy that I can give my sweet cousin big bags of tangelos in return for her generous gifts.

I used patty pan and cupcake squash in this summer squash succotash, but you can use any summer squash you have available, such as zucchini or crookneck.  

Cupcake squash is sort of a cross between zucchini and patty pan, and is super sweet and flavorful. If you can find it, definitely use it in this dish. I've never seen it in the grocery store, but you might be able to find it at a farmer's market.

Zucchini and Summer squash succotash.

For the tomatoes, I used a combination of yellow and red, but either one will work. The dish is topped with fresh chives, which I just happen to have growing in a forlorn pot attached to our cinderblock wall. Fortunately, chives are pretty indestructible! The lemon juice I used was also from the ancient lemon tree in our yard. We also had a pot of thyme. Yes!!

This classic Southern veggie dish is updated with the wonderful flavors of summer squash and fresh tomatoes, and, it is soooo ridiculously delicious! It's a perfect side dish, and also a perfect light lunch. You can also mix leftovers into an omelette or strata for breakfast or brunch.

Squash succotash with tomatoes and zucchini.

I just made this recipe and it is now one of my favorite vegetable dishes. I sometimes think about summer squash as something you have to find ways to use up, but not in this case. This is more of an "I can't wait until summer gets here, so I can make this dish" recipe. And if you can find cupcake squash, even better!

This is an updated post from August, 2016. 

Summer Squash Succotash

Summer Squash Succotash
Yield: 6 servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
This summer squash succotash is a great recipe for using all of the wonderful produce that your garden is producing right now.


  • 2 tablespoons unsalted butter
  • 12 ounces summer squash, such as patty pan, cupcake, zucchini, or crook neck, cut into 1 inch pieces, skin on. I used half patty pan and cupcake.
  • 1 red bell pepper, chopped
  • 1 cup fresh or frozen corn kernels
  • 1 cup frozen baby lima beans, thawed
  • 1 1/2 tsp kosher salt
  • 1 tsp chopped fresh thyme
  • 1/4 tsp freshly ground black pepper
  • 1 cup halved cherry tomatoes. I used half red and yellow.
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon thinly sliced fresh chives


  1. Melt the butter in a 12 inch skillet over medium high heat. Add the squash and red bell pepper and cook, stirring occasionally for about 3 minutes.
  2. Add the corn kernels, lima beans, salt, thyme, and pepper. Cook, stirring occasionally, for about 3 minutes.
  3. Stir in the cherry tomatoes, add the lemon juice, stir, and sprinkle with the fresh chives. Serve immediately.

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

zucchini, summer squash
Side dishes
Did you make this recipe?
Tag on instagram and hashtag it #karenskitchenstories

Recipe adapted From Fine Cooking Magazine, August/September 2016 issue. 

Would you like to comment?

  1. that squash sounds SO good, I am going to have to hunt some down. and this is the perfect summer side dish

    1. It's so good Heather, but if you can't find it, any mix of summer squash would still be tasty!

  2. This was the perfect way to use the huge bounty from my garden!! Thanks for another great recipe!

  3. Gosh, it had been awhile since I made succotash, and this was perfection! Thanks for the recipe!

  4. I used to eat succotash all the time and need to start again--especially with a "loaded" version like yours! I usually have a garden but with my hip surgery this spring, I skipped it this year. Somehow I still manage to get myself overwhelmed at the farmer's market :)

  5. I was just talking about making succotash before summer is over and this recipe looks so good with all the extra veggies and colors!

  6. I'd definitely eat this all in one sitting... And I might shovel it all into my mouth with CHIPS!

  7. What a great summer recipe! A great way to use of fresh veggies before they are all gone!

  8. Such a colorful side dish that's great for summer! YUM!

  9. This is definitely my kind of succotash!! All these bright flavors and textures!


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.