By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
213 cal · 30 min
Autumn Vegetable Succotash
Recipe GLPR5becd1b015d1eb
A vibrant harvest-inspired succotash that brings together the best of fall vegetables. Sweet corn and creamy lima beans combine with fresh zucchini, summer squash, and colorful bell peppers, all sautéed with aromatic garlic and finished with earthy sage. This warm, comforting side dish celebrates seasonal produce and makes a perfect accompaniment to any main course.
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Ingredients
1/4 cup olive oil
1 cup onion, diced
2 garlic cloves, finely chopped
2 cups red bell pepper, diced
2 cups zucchini, diced
2 cups yellow summer squash, diced
3 cups frozen lima beans
3 cups frozen corn kernels
2 teaspoons dried sage
Directions
Wash your hands thoroughly with soap and running water before beginning preparation.
Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers.
Add the diced onion to the hot oil and cook, stirring frequently, until the onion becomes soft and translucent, about 2 minutes.
Stir in the finely chopped garlic, diced red bell pepper, diced zucchini, diced summer squash, frozen lima beans, and frozen corn kernels. Mix everything together to distribute the ingredients evenly.
Continue cooking, stirring occasionally, until all the vegetables are tender, approximately 10 minutes or longer. The zucchini and squash should soften without becoming mushy.
Remove the skillet from heat and stir in the dried sage until well combined. Season with salt and pepper to taste, then serve warm.
Comments
This is an honest weeknight vegetable side that hits shelves at every major Charlotte grocer—onion, garlic, peppers, zucchini, squash, lima beans, and corn are standard at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. The stated 30 minutes is real; there's no braise or roast hiding behind it. Cost per serving lands around $1.00–$1.25 because you're building on affordable produce and canned or frozen beans and corn. The caveat is the season: in fall, zucchini and summer squash fade from local supply and peak price, so this works better in August and September when those were actually harvested nearby; by October, you're shipping them in. It's an easy, low-fuss side that reheats fine and feeds a crowd, but budget for those squash miles if you're cooking it closer to Thanksgiving.
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