Low Fat Classic Summer Succotash

Capture the vibrant essence of summer with this Low Fat Classic Summer Succotash, a light yet satisfying dish bursting with fresh, seasonal vegetables. This healthy twist on a traditional favorite showcases crisp sweet corn, tender lima beans, juicy cherry tomatoes, and colorful zucchini, all gently sautéed with aromatic garlic and onion in just a tablespoon of heart-healthy olive oil. Fresh basil and parsley add a fragrant, herbaceous finish, while a pinch of salt and pepper enhances the natural flavors. Ready in just 30 minutes, this low-fat summer succotash is perfect as a wholesome side or a vegetarian main course, served warm or at room temperature. A delightful, guilt-free taste of summer in every bite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups fresh corn kernels
• 1 cup fresh lima beans
• 1 cup cherry tomatoes
• 1 large red bell pepper
• 1 medium zucchini
• 1 small yellow onion
• 2 medium garlic cloves
• 1 tablespoon extra-virgin olive oil
• 0.25 cup fresh basil leaves
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing the vegetables. Shuck the corn and remove the kernels until you have 2 cups. Set aside.

Step 2

Shell the lima beans and set aside 1 cup. If using frozen lima beans, ensure they are thawed before use.

Step 3

Halve the cherry tomatoes and set them aside.

Step 4

Dice the red bell pepper and zucchini into small, even pieces. Mince the yellow onion and garlic cloves.

Step 5

In a large, non-stick skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat.

Step 6

Add the minced onion and sauté for 2-3 minutes, or until the onion is soft and translucent.

Step 7

Add the minced garlic and sauté for another 30 seconds until fragrant.

Step 8

Increase the heat to medium-high, then add diced red bell pepper and zucchini to the skillet. Cook, stirring frequently, for about 2-3 minutes.

Step 9

Add the fresh corn kernels and lima beans to the skillet. Continue to cook for another 3-4 minutes, or until the vegetables are tender-crisp.

Step 10

Stir in the halved cherry tomatoes, salt, and black pepper. Cook for 1-2 more minutes, allowing the tomatoes to soften slightly.

Step 11

Remove the skillet from the heat, and stir in the chopped fresh basil and parsley for a burst of freshness.

Step 12

Taste the succotash and adjust seasoning with additional salt and pepper if desired.

Step 13

Serve the low-fat classic summer succotash warm or at room temperature as a side dish or main course.

Nutrition Facts

Serving size	(1202.7g)

Amount per serving	% Daily Value*
Calories	878.8

Total Fat 20.5g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3163.2mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 29.2g	0%
Total Sugars 53.9g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 181.4mg	0%
Iron 9.2mg	0%
Potassium 3333.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 14.8%

Carbs: 65.8%