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easy summer to fall succotash with zucchini and butternut squash

Easy Succotash with Zucchini and Butternut Squash

Amber Bondar
This summer to fall succotash is filled with zucchini, butternut squash, red and orange bell pepper and of course corn! Cooked in a rich bacon fat its generously sprinkled with Old Bay Seasoning for a delicious side dish that goes great with virtually any meat dish for supper.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American, Canadian
Servings 4
Calories 146 kcal

Equipment

  • Non-stick fry pan
  • Paring Knife
  • Cutting board
  • Tablespoon
  • measuring cup

Ingredients
  

  • 3 Cups Canned Corn Drained (2-12oz Cans)
  • 1 Sm Zucchini Diced seeds removed
  • 2 Green Onion Sliced
  • 1½ Cup Frozen Butternut Squash Dethawed
  • 5 Lrg Cloves Garlic Smashed
  • 1 Tbsp Bacon Fat + more if needed
  • 1 Sm Red Pepper Diced
  • 1 Sm Orange Pepper Diced
  • 1 Tbsp Old Bay Seasoning Add more as needed

Instructions
 

  • Open and drain the corn. Set aside.
    3 Cups Canned Corn
  • Measure the frozen butternut squash and set aside.
    1½ Cup Frozen Butternut Squash
  • Wash and quarter the zucchini and dice into small bite-sized pieces.
    1 Sm Zucchini
  • Wash, deseed and cut first into strips then small bite-sized pieces both the red and orange bell peppers.
    1 Sm Red Pepper, 1 Sm Orange Pepper
  • Next wash the green onions and remove the hairy roots. Cut into smaller pieces.
    2 Green Onion
  • Peel and smash the fresh garlic.
    5 Lrg Cloves Garlic
  • Into a skillet on medium heat add the bacon grease and allow to heat to liquid form.
    1 Tbsp Bacon Fat
  • Add to the melted bacon fat the smashed garlic cloves. Heat for 30 seconds.
    5 Lrg Cloves Garlic
  • Add in the canned corn that's been drained and continue to heat through.
    3 Cups Canned Corn
  • Dump in the frozen butternut squash and cook until thawed.
    1½ Cup Frozen Butternut Squash
  • Add in the zucchini, bell peppers and the green onion.
    1 Sm Zucchini, 1 Sm Red Pepper, 1 Sm Orange Pepper
  • Next sprinkle the Old Bay seasoning over it all and mix it in.
    1 Tbsp Old Bay Seasoning
  • Cook until zucchini and peppers soften slightly and are heated. Do NOT overcook as zucchini will become mushy.
  • Remove from heat and serve immediately.

Nutrition

Calories: 146kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 196mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 5749IUVitamin C: 15mgCalcium: 45mgIron: 1mg
Keyword butternut squash, corn, side dish, zucchini
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