Squash Succotash

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 305.5
  • Total Fat: 23.4 g
  • Cholesterol: 34.5 mg
  • Sodium: 475.2 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.6 g

View full nutritional breakdown of Squash Succotash calories by ingredient
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Fresh tasting and filling we eat accompanied by deviled eggs or a quick scrambled egg or simple omelette. Fresh tasting and filling we eat accompanied by deviled eggs or a quick scrambled egg or simple omelette.
Number of Servings: 2


    Zuchhini squash, cut into 1/8-1/4 inch thin rounds, 2 cups (or 1 squash)
    Yellow squash, cut the same way, 1.5 cups (or 1 squash)
    10 cherry tomatoes (or half the pint container) sliced in half
    Medium onion, sliced thinly for faster cooking
    Olive oil, 1/5 tbsp
    Balsalmic vinegar, 1 tbsp
    Optional brussels sprouts, 8-10, sliced in half
    Butter, 2 Tbsp
    Parmesan Cheese, grated, 2 Tbsp


Coat bottom of your largest oven-safe fry pan with olive oil, add sliced zuchhini and summer squash on medium heat and allow to sit uncovered so you get some browning. When some of the slices have browned, stir around to get new slices exposed to the heat on the bottom of the pan. This process should take about 10-15 minutes. Then add thinly sliced onions, butter and cover the pot continuing to cook on medium heat. After the onions start to get very floppy, add the sliced tomato, salt, vinegar, and stir all together, then top with parm cheese. With top off of pan, place in a 450 degree preheated oven and cook for 5 minutes to semi-roast the tomatoes and get the cheese to slightly brown.

Optional brussels sprouts should be added after the zucchini has browned.

Number of Servings: 2

Recipe submitted by SparkPeople user CSHANAHAN20.

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