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Summer Garden Succotash


Traditional succotash is made with corn and lima beans. Some versions add heavy cream, which is delicious and loaded with calories. I had some fresh corn, cherry tomatoes and zucchini and I created this side dish to be served with fresh fish. It was delicious! This takes about 15 minutes to make, and is healthy without sacrificing flavor.

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Rate this recipe 4.5/5 (21 Votes)


  • 2 cobs fresh corn
  • 1 to 2 cups cherry tomatoes
  • 1 zucchini, diced
  • 1 red or Vidalia onion, sliced
  • Olive oil
  • Fresh or dried thyme, to taste
  • Kosher salt & fresh cracked pepper, to taste
  • 1/4 cup grated Romano Cheese, optional


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Add about 3 teaspoons olive oil, or enough to lightly coast a skillet and heat on medium high.

Remove the corn kernels with a knife and add to the skillet, along with the tomatoes, zucchini and onion. Add the fresh thyme, if using. Season with kosher salt & pepper, to taste.

Roast in a 375°F oven for about 15 minutes, or until the tomatoes skins "pop".
Add the grated cheese, if desire and gently stir.

You can cook this entirely on the stove top, but I find that roasting vegetables gives a nuttier flavor.

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