Low Fat Succotash with Corn and Lima Beans

Elevate your mealtime with this vibrant and nutritious Low Fat Succotash with Corn and Lima Beans! Packed with the wholesome flavors of sweet corn, tender lima beans, and crisp red bell pepper, this dish is a celebration of fresh, colorful veggies. A hint of zucchini and aromatic garlic brings depth, while a splash of low-sodium vegetable broth keeps it light without skimping on taste. This quick, one-pan recipe is ready in just 25 minutes, making it the perfect healthy side dish or satisfying vegetarian main. Customize it with a sprinkle of red pepper flakes for a touch of heat or enjoy it as is, topped with chopped parsley for a fresh finish. Whether you're looking for a low-fat, gluten-free option or a simple way to embrace seasonal produce, this succotash delivers on flavor, nutrition, and ease.

Nutriscore Rating: 87/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Lima beans, frozen
• 2 cups Corn kernels, fresh or frozen
• 1 medium Red bell pepper, diced
• 1 small Zucchini, diced
• 1 small Yellow onion, finely chopped
• 1 teaspoon Olive oil (optional, for low-fat version use cooking spray or omit)
• 0.25 cup Vegetable broth, low-sodium
• 2 cloves Garlic, minced
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Red pepper flakes (optional, for a touch of heat)

Directions

Step 1

Begin by preparing all the vegetables. Chop the onion, dice the red bell pepper and zucchini, and mince the garlic.

Step 2

In a large skillet or sauté pan, heat the olive oil (or use cooking spray or omit entirely for a low-fat option) over medium heat.

Step 3

Add the chopped onion and cook for 2-3 minutes, stirring frequently, until softened and translucent.

Step 4

Add the minced garlic and cook for another 30 seconds, stirring until fragrant.

Step 5

Stir in the diced red bell pepper and zucchini. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Add the lima beans and corn to the skillet. If using frozen vegetables, no need to thaw – simply add them straight to the pan.

Step 7

Pour in the vegetable broth and stir to combine. Cover the skillet, reduce the heat to medium-low, and let the mixture cook for 5 minutes or until the lima beans and corn are tender.

Step 8

Season the succotash with salt, black pepper, and red pepper flakes (if using). Stir to blend the flavors.

Step 9

Remove the skillet from heat. Sprinkle fresh parsley over the succotash and give it a final stir.

Step 10

Serve warm as a side dish with your favorite protein or as a light vegetarian main dish. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1276.9g)

Amount per serving	% Daily Value*
Calories	1020.9

Total Fat 11.7g	0%
Saturated Fat 2.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1315.8mg	0%
Total Carbohydrate 192.5g	0%
Dietary Fiber 41.4g	0%
Total Sugars 42.6g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 246.1mg	0%
Iron 14.3mg	0%
Potassium 4173.4mg	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: 9.6%

Protein: 19.9%

Carbs: 70.5%