Recipe: Summer Squash Succotash

updated May 1, 2019
Summer Squash Succotash
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(Image credit: Lauren Volo)

If you don’t know about succotash, you should. Like potato salad or coleslaw, it’s a frequent player at summer cookouts. While a classic succotash is all about corn, lima beans, and maybe some tomatoes or red bell peppers, this one, from Jeanine Donofrio of Love & Lemons, eschews the norm. Swap out the limas for chickpeas, add in a mix of tender summer squash, and boost the flavor with smoked paprika.

This recipe comes straight from her cookbook and is absolutely perfect for this time of year, when you’re trying to keep up with the influx of fresh veggies.

“Succotash is one of my go-to recipes for those summer produce overload times, like when I have more zucchini, pattypan squash, and corn than I know what to do with,” says Jeanine. “A traditional succotash has bacon, but I use smoked paprika to make it vegetarian and give it a rich flavor. The chickpeas in the recipe make it satisfying enough to eat it on its own as a light meal or I’ll serve it next to whatever we’re grilling.”

Summer Squash Succotash

Serves 4 as a side

Nutritional Info


  • 1

    fresh ear of corn, husked

  • 1 tablespoon

    coconut oil

  • 1/2 cup

    chopped red onion

  • 1/2 cup

    diced red bell pepper

  • 12

    small pattypan squash, sliced in half or quartered if large (about 1 1/2 cups)

  • 6

    baby zucchini, chopped into 1/2-inch pieces (about 1 1/2 cups)

  • 1/2 cup

    cooked chickpeas, drained and rinsed

  • 2 cloves

    garlic, minced

  • 1 cup

    cherry tomatoes, sliced in half

  • 1

    scallion, diced

  • 1/2 teaspoon

    smoked paprika

  • 1 tablespoon

    fresh lemon juice

  • Fresh basil leaves

  • Salt and freshly ground black pepper


  1. Slice the kernels off the corn and place in a bowl. Use the back of your knife to scrape the juices off of the corncob into the same bowl; set aside.

  2. Heat the coconut oil in a large skillet over medium heat until shimmering. Add the onion and a pinch of salt and pepper. Let cook until soft, about 3 minutes, then add the red pepper and continue to cook for 2 more minutes, stirring occasionally.

  3. Add the squash and zucchini, cut-side down (as best you can) and another pinch of salt and pepper, and cook for 5 minutes without moving them so they brown on one side. Stir in the chickpeas and cook for 2 more minutes. Stir in the corn, corn juices, and garlic and cook for 1 minute.

  4. Add the cherry tomatoes, scallion, and paprika. Stir and cook 2 to 3 minutes more. Turn off the heat and stir in the lemon juice and basil. Season to taste as needed.

Recipe Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reprinted with permission from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (c) 2016, Jeanine Donofrio.

(Image credit: Jack Mathews)

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