Autumn Vegetable Succotash

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Autumn Vegetable Succotash

Recipe Summary

Preparation time: 20 minutes

Number of servings: 8


    • 1/4 cup unsalted butter
    • 1 cup onion, cut into 1/4-inch diced pieces
    • 2 cloves garlic, finely chopped
    • 2 cups red bell peppers, cut into 1/4-inch diced pieces
    • 2 cups zucchini, cut into 1/4-inch diced pieces
    • 2 cups yellow summer squash, cut into 1/4-inch diced pieces
    • 3 cups frozen lima beans
    • 3 cups fresh or frozen corn kernels
    • 2 Tbsp fresh sage, coarsely chopped


In a skillet over medium-high heat, melt butter. Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season as desired.

Cook, stirring, until vegetables are tender—10 minutes. Stir in sage, and serve.

Nutrition Facts
Autumn Vegetable Succotash
Serving Size 1/8 of recipe
Amount Per Serving 
Calories 250 Calories from Fat 60
% Daily Value (DV)* 
Total Fat 7g 11%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 101mg 4%
Total Carbohydrates 44g 15%
Dietary Fiber 9g 36%
Sugars 8g
Protein 9g  
Vitamin A 130%
Vitamin C 170%
Calcium 6%
Iron 15%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 2
Meat 0
Fruit 0
Vegetable 1
Milk 0
Fat 1
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.