It’s been a very hot, dry summer here in Ontario, and our local summer squash crop has been, well, squashed.  Nary a yellow summer or pattypan squash to be had, I discovered when visiting the farmer’s markets (even the grocery stores, forsooth). Small zucchini only, ma’am. Rats.

Bloodied, but unbowed, I adjusted Fine Cooking’s recipe for Pattypan Succotash, substituting said small green zucchini for the picturesque pattypan squash, fresh garden peas for lima beans (which we hardly ever get fresh here, anyway), and used a colourful array of heirloom tomatoes for the prescribed cherry tomatoes. It was excellent.



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Summer Squash Succotash

A colourful combination of delicious summer vegetables. Quick to prepare and assemble, it’s delicious.

  • Total Time: 20


  • 2 tbsp unsalted butter
  • 12 oz small green zucchini, chopped into 1/2″ dice (23 small) or other summer squash if you’re lucky enough to get it!
  • 1 red bell pepper, chopped into 1/2” dice
  • 2 ears fresh corn, kernels removed
  • 1 c fresh green peas
  • 1 tsp chopped fresh green thyme
  • kosher salt and freshly ground black pepper
  • 1 c heirloom tomatoes, halved
  • finely sliced chives for garnish


  1. Melt the butter in a 12″ skillet over medium high heat. Add the squash and bell pepper. Sauté until the squash is tender and slightly golden (about 3 minutes). Add the corn, peas and thyme and sauté until tender (another 3 minutes). Season to taste with salt & pepper. Stir in the tomatoes. Serve garnished with chives.


  • The original recipe called for 2 tbsp of lemon juice, which I forgot to add. I recognize that it might have “brightened” the flavour further, but found that the dish was delicious without it.
  • Author: Helen Kain
  • Prep Time: 10
  • Cook Time: 10


  • Serving Size: 6