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Easy Vegan Summer Succotash


Easy Vegan Summer Succotash featuring summer’s best produce: summer squash, zucchini, corn and heirloom tomatoes. Pan-seared with a little olive oil and finished with a squeeze of lime juice and chopped parsley, this summer side dish couldn’t be any easier!


  • 2 tablespoons olive oil
  • 2 carrots, diced
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 2 ears fresh corn, husked
  • 2 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 heirloom tomatoes, chopped
  • 1/2 teaspoon salt
  • fresh black pepper
  • 1 lime, juiced
  • 1/4 cup parsley 
  • Optional: 2 tablespoons dairy-free butter


  1. Heat a large sauté pan over medium heat.
  2. Add the oil and carrots; cook just a few minutes until starting to soften.
  3. Add the shallots and garlic; cook until fragrant, about 1 minute.
  4. Add the corn, zucchini, squash, salt and pepper.
  5. Saute until soft and just golden, stirring occasionally for about 8 minutes.
  6. Add the tomato and cook for a few minutes, until just soft.
  7. Turn off the heat and add the lime juice, parsley and butter (if using).
  8. Gently stir until the butter is melted and flavors are combined. 


  • Calories: 111
  • Sugar: 6g
  • Sodium: 193mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 3g

Keywords: succotash, summer succotash, summer squash, tomatoes, heirloom tomatoes, fresh corn, veggie side, squash succotash, veggie medley, vegetable side dish, side dish

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