Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

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Reviews (4)

102 Ratings
  • 5 star values: 19
  • 4 star values: 24
  • 3 star values: 35
  • 2 star values: 19
  • 1 star values: 5
Rating: Unrated
09/08/2014
This was my first time making this dish. I used frozen corn and omitted the thyme. It was wonderful. I loved how I could taste the layers of sage olive oil and butter. I halved the ingredients as there is only 2 of us. I froze a small portion. Next time I will freeze before it has finished cooking so it won't be mushy when reheated
Rating: Unrated
02/16/2014
Huge fan of this. Is it like grandma's? Maybe not, but it doesn't make it any less good, or any less succotash.
Rating: Unrated
01/30/2014
Sorry MS way, way too complex........scrap the garlic, zucchini, peppers, sage, thyme and salt.......and where on earth is the bacon (or pork belly)? This can be put together and cooked in 5-10 minutes especially if an entree or lunchtime snack Enjoy! :)
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Rating: Unrated
10/18/2011
I first made this for Thanksgiving and it was a big hit, then I made it for a summer BBQ and it was an even bigger hit. Now I make it all the time and I am often asked for the recipe. It's super easy and really really good. This is the best Succotach recipe I've found because of the simple blend of layered flavors.