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summer succotash in a blue enamel skillet
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Squash Summer Succotash

Turn those yellow squash from the garden into a delicious summer succotash side dish. Fresh squash, zucchini, lima beans and onions are seasoned with crispy bacon and creamy butter.
Course Side Dish
Cuisine American
Cook Time 8 minutes
Servings 4 people
Calories 280kcal
Author Lisa B.


  • 10 ounce package frozen baby lima beans
  • 3 slices uncooked bacon diced
  • 1 medium yellow squash diced
  • 1 medium zucchini diced
  • 1 medium red bell pepper diced
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 3 tablespoons unsalted butter
  • Salt and pepper to taste


  • Cook lima beans according to package directions. Set aside.
  • Cook bacon in a large skillet or saucepan over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. Reserve the bacon grease.
  • Add the yellow squash, red bell pepper and onion to the skillet with the reserved bacon grease. Sauté until the vegetables are crisp-tender.
  • Add the minced garlic and sauté for another 30 seconds.
  • Add the beans and bacon to the pan, along with the butter. Sauté until the butter is melted, stirring frequently to coat the vegetables in the mixture.
  • Season the succotash with salt and pepper to taste.



Storage. Place any leftover succotash in an airtight container. Store in the refrigerator and consume within five says.
Reheating. Summer succotash can be reheated in 1–2-minute increments in the microwave. Likewise, reheat the succotash over low heat in a skillet or saucepan until heated through.


Serving: 1serving | Calories: 280kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 155mg | Potassium: 739mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1531IU | Vitamin C: 64mg | Calcium: 57mg | Iron: 2mg