Let’s be honest, mamas: there comes a point every summer when the zucchini situation gets a little out of hand. You’ve made the bread, you’ve grilled it, you’ve maybe even tried to hide it in brownies, but the garden just keeps on giving! Enter this Zucchini Succotash. It is hands down my favorite way to use up that summer squash surplus without feeling like I’m eating the same thing over and over again.

This isn’t the mushy, bland succotash you might remember from school cafeterias. Oh no, this is the glow-up version! We are talking about crisp, salty bacon rendering its fat to sauté sweet onions and garlic, vibrant kernels of corn popping with sweetness, and tender zucchini that soaks up all that savory goodness. Finished with a splash of heavy cream and fresh basil, it is basically summer in a skillet.

What I love most is how versatile it is. I serve this alongside grilled chicken, pile it on top of pork chops, or honestly? I’ve been known to eat a bowl of it just by itself for lunch. It is colorful, it is nutritious, and it comes together in under 20 minutes, which is a total win for busy weeknights.

History & Origins

Succotash has a deep and rich history that goes way back before it ever hit our modern dinner tables. The name itself comes from the Narragansett word msíckquatash, which roughly translates to ‘boiled corn kernels.’ Originating with the indigenous peoples of the Northeastern woodlands, it was a staple stew primarily made of corn and kidney beans or lima beans—ingredients that were readily available and shelf-stable for long winters.

During the Great Depression, succotash became a popular budget meal because the ingredients were inexpensive and filling. Over the centuries, particularly as the dish migrated into Southern cuisine, it evolved. Chefs and home cooks started adding heavy cream, butter, and bacon to make it richer. While the traditional version relies heavily on lima beans and corn, modern variations like my Zucchini Succotash embrace seasonal vegetables to add more texture and color, moving it from a winter stew to a vibrant summer sauté.

Why This Recipe Works

This recipe works because it balances the sweet and savory flavor profiles perfectly while managing texture, which is often the downfall of veggie sides. Corn and red bell peppers provide a natural sweetness and a satisfying ‘pop’ or crunch, which contrasts beautifully with the softer texture of the zucchini and lima beans.

The secret weapon here is the bacon fat. By starting the dish with bacon, we build a savory, smoky foundation that permeates every vegetable. The zucchini acts like a sponge, absorbing that flavor rather than just sitting in it. Finally, finishing with a touch of heavy cream creates a light emulsion with the vegetable juices, glazing everything in a rich sauce without making it heavy or soupy. The acidity from the optional cherry tomatoes or a squeeze of lemon juice at the end cuts through the richness, brightening the entire palate.

Why You’ll Love This Recipe

• ✓Ready in under 20 minutes
• ✓Perfect for using up garden zucchini
• ✓Kid-friendly way to serve veggies
• ✓Gluten-free and easily adaptable
• ✓Bursting with fresh summer flavors

Equipment You’ll Need

• ✓Large Cast Iron Skillet or Heavy Bottomed Pan
• ✓Chef’s Knife
• ✓Cutting Board
• ✓Wooden Spoon or Spatula

Ingredients

• ✓4 slices thick-cut bacon, chopped (omit for vegetarian)
• ✓2 medium zucchini, diced into 1/2 inch pieces
• ✓2 cups sweet corn (fresh off the cob is best, but frozen works)
• ✓1 cup frozen lima beans or shelled edamame, thawed
• ✓1/2 cup red onion, finely diced
• ✓1 red bell pepper, diced
• ✓2 cloves garlic, minced
• ✓1/2 cup cherry tomatoes, halved (optional)
• ✓1/4 cup heavy cream or half-and-half
• ✓1 tablespoon unsalted butter
• ✓1 tablespoon fresh basil or parsley, chopped
• ✓Salt and freshly cracked black pepper to taste

Instructions

1. Crisp the Bacon: Place your chopped bacon in a large skillet over medium heat. Cook until the fat has rendered and the bacon is crispy, about 5-7 minutes. Remove the bacon bits with a slotted spoon and set them aside on a paper towel, leaving the flavorful bacon grease in the pan.
2. Sauté Aromatics: Add the diced red onion and red bell pepper to the hot bacon grease. Sauté for about 3-4 minutes until the onions become translucent and soft.
3. Cook Hard Veggies: Stir in the corn, lima beans (or edamame), and minced garlic. Cook for another 3-4 minutes, stirring occasionally. You want the corn to start getting a little golden color.
4. Add Zucchini: Add the diced zucchini and butter to the skillet. Season with a pinch of salt and pepper. Sauté for 4-5 minutes. Tip: Don’t overcook the zucchini! You want it tender-crisp, not mushy.
5. Cream & Finish: If using cherry tomatoes, toss them in now and cook for 1 minute just to warm them through. Pour in the heavy cream and stir to coat all the vegetables, letting it bubble for 1 minute to thicken slightly.
6. Serve: Remove from heat. Stir the crispy bacon back in and top with fresh basil. Taste and add more salt or pepper if needed. Serve warm immediately.

Expert Cooking Tips

• ✓Dice Uniformly: Try to cut your zucchini, peppers, and onions into similar sizes (about the size of a corn kernel or slightly larger) so everything cooks evenly.
• ✓Fresh is Best: While frozen corn works great, slicing fresh corn off the cob during the summer months adds an incredible milky sweetness that can’t be beat.
• ✓Don’t Salt too Early: Zucchini releases water when salted. Salt the dish towards the end of the cooking process to keep the squash from getting soggy.
• ✓The Skillet Matters: A cast-iron skillet is ideal for this recipe because it holds heat well and helps char the corn slightly for extra flavor.

Substitutions and Variations

This recipe is incredibly forgiving! If you aren’t a fan of lima beans (I know they can be polarizing!), swap them out for shelled edamame for a more modern texture, or even cut green beans. For a vegetarian version, skip the bacon and use olive oil or butter to sauté the veggies; add a pinch of smoked paprika to mimic that smoky flavor. If you want to keep it lighter and dairy-free, omit the heavy cream and butter, finishing instead with a squeeze of fresh lemon juice and olive oil.

Common Mistakes to Avoid

The biggest mistake people make with succotash is overcooking the vegetables. Zucchini has a high water content, and if it sits in the pan too long, it turns into mush. Make sure to add the zucchini after the harder vegetables like corn and peppers have had a head start. Another common error is overcrowding the pan. If your skillet is too small, the veggies will steam instead of sauté. Use a large 12-inch skillet to ensure you get that nice caramelization.

Serving Suggestions

This Zucchini Succotash is the ultimate sidekick. It pairs beautifully with grilled meats like steak, BBQ chicken, or pork chops. It is also fantastic spooned over a piece of pan-seared salmon or white fish. For a hearty meatless meal, I love serving this over a bowl of quinoa or farro with a fried egg on top. It’s also a hit at potlucks because it tastes great warm or at room temperature!

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet over medium heat to maintain the texture; microwaving can make the zucchini a bit soft. I do not recommend freezing this dish once cooked, as the zucchini and cream sauce will become watery and separate upon thawing.

Frequently Asked Questions

Can I use frozen zucchini?

I don’t recommend frozen zucchini for this recipe. It tends to be very mushy when thawed and won’t sauté well. Stick to fresh zucchini, but frozen corn and lima beans are totally fine!

Do I have to peel the zucchini?

Nope! The skin is thin, nutritious, and adds a lovely pop of green color. Just wash it well and dice it up.

Is this dish spicy?

Not at all. It is savory and sweet. However, if you want a kick, adding a diced jalapeño with the onions or a pinch of cayenne pepper is a delicious variation.

Can I make this ahead of time?

You can chop all the vegetables in advance (meal prep win!), but the dish is best cooked right before serving to keep the veggies crisp.

What if I don’t have heavy cream?

You can leave it out for a lighter version, or substitute with a little cream cheese or even a splash of unsweetened almond milk if you are dairy-free.

Can I add other vegetables?

Absolutely! Yellow squash, green beans, okra, or even diced potatoes (precooked) make great additions.

Is succotash healthy?

Yes! It is packed with fiber, vitamins, and protein from the beans and veggies. You can control the fat content by adjusting the amount of bacon and butter used.

What protein goes best with this?

It is very versatile, but I think it shines brightest next to grilled shrimp, blackened chicken, or garlic butter steak bites.

Conclusion

There you have it, friends! The solution to your zucchini surplus that doesn’t involve baking another loaf of bread. This Zucchini Succotash is vibrant, creamy, savory, and just screams ‘summer.’ It is one of those recipes that looks impressive on the table but is secretly so easy to throw together. I hope this becomes a staple in your home just like it is in mine. If you try it, don’t forget to snap a picture and tag me—I love seeing your creations!