Summer Squash Succotash

This take on a classic dish brings into focus the produce of summer in a way that is equally light and satisfying. Although typically made with lima beans and bacon, this hearty vegetarian succotash features chickpeas, tomatoes and a riot of summer squash. 

Serves 4-6 


  • 2 tablespoons olive oil 
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced 
  • 2 stalks scallion, chopped
  • 1 ear of corn, husked
  • 2 yellow squash, diced 
  • 2 cups cherry tomatoes, halved 
  • 1 15oz can low-sodium chickpeas (garbanzo beans), drained 
  • Juice of ½ lemon  
  • ½ teaspoon paprika (optional) 
  • 2 teaspoons salt 
  • ½  teaspoon black pepper  
  • 8-10  fresh basil leaves


  1. In a large skillet, over medium heat, add the olive oil, onions, garlic, and scallions. 
  2. While the aromatics are sautéing, slice the kernels off the cob of the corn.  
  3. Add the corn, squash, cherry tomatoes, and chickpeas to the sauté pan and stir. Cover the sauté pan and allow to cook for 3-5 minutes. 
  4. While the vegetables are cooking, juice the lemon and rough chop the basil leaves.  
  5. Remove the lid, stir in the lemon juice, salt, pepper, and paprika and finish with basil. 
  6. Cook for another minute. Serve immediately. 

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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