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Vegetable Succotash

Posted by Courtney Schupp | January 11, 2022

Prep time: 15 minutes | Cooking time: 15 minutes | Servings: 8


  • 1/4 cup olive oil
  • 1 cup onion (diced)
  • 2 garlic clove (finely chopped)
  • 2 cups bell pepper (red, diced)
  • 2 cups zucchini (diced)
  • 2 cups summer squash (yellow, diced)
  • 3 cups lima beans (frozen)
  • 3 cups corn kernels (frozen)
  • 2 teaspoons sage, dried (or 2 Tablespoons fresh, coarsely chopped)

Live Well Tips

  • Dried and fresh herbs are a good way to add flavor without salt.
  • Using pre-cut and frozen vegetables helps cut down on prep time.
  • Lima beans can be found fresh during summer and are a good source of fiber.


  1. Wash hands with soap and water.
  2. Rinse vegetables under cool running water.
  3. In a large deep skillet over medium-high heat, add oil.
  4. Add onion; cook until translucent (2 minutes).
  5. Add garlic, bell peppers, zucchini, squash, lima beans, and corn to skillet. Season to taste with salt and pepper.
  6. Cook, stirring, until vegetables are tender (10 minutes or longer).
  7. Stir in sage and serve.

Cook Together! Making Recipe with Kids

This dish is fun and easy for kids of every age. Kids can use their favorite veggies and/or beans to create a nutritious and delicious meal!

Easy Tasks

  • Gather ingredients and equipment.
  • Wash fresh foods, drain, and pat dry.
  • Mix vegetables in bowl

Intermediate Tasks

  • Measure spices and oil
  • Adding vegetables to pan

Difficult Tasks

  • Chopping and dicing vegetables
  • Stirring ingredients together in the pan

Nutrition Facts

Serving size 1/8 of recipe: Calories–203; Protein–7g; Carbohydrate–30g; Total Fat–8g; Saturated Fat–1g; Cholesterol–0mg; Fiber–7g; Sodium–43mg; Vitamin C–73mg; Vitamin A–71mcg; Iron–2mg; Calcium–37mg

Adapted from