How many calories are in Autumn Vegetable Succotash?

One serving has 203 kcal. The recipe makes 8 servings (1/8 of recipe (226g) each).

How much protein is in Autumn Vegetable Succotash?

7 g of protein per serving, with 30 g of carbohydrates and 8 g of fat.

What do I need to make Autumn Vegetable Succotash?

9 ingredients: 1/4 cup olive oil (or cooking oil of choice), 1 cup onion, diced, 2 garlic cloves, finely chopped, 2 cups red bell pepper, diced, 2 cups zucchini, diced and 2 cups yellow summer squash, diced ….

Autumn Vegetable Succotash

Name: Autumn Vegetable Succotash
Yield: 8 servings
Ingredients: 1/4 cup olive oil (or cooking oil of choice); 1 cup onion, diced; 2 garlic cloves, finely chopped; 2 cups red bell pepper, diced; 2 cups zucchini, diced; 2 cups yellow summer squash, diced; 3 cups lima beans, frozen; 3 cups corn kernels, frozen; 2 teaspoons dried sage (or 2 tablespoons fresh, coarsely chopped)

This medley of vegetables mixes fresh and frozen vegetables for a side dish that takes a short time to prepare.

203kcal per serving

7 gprotein

30 gcarbohydrates

8 gfat

8servings (1/8 of recipe (226g))

Ingredients

1/4 cup olive oil (or cooking oil of choice) nutrition facts
1 cup onion, diced nutrition facts
2 garlic cloves, finely chopped nutrition facts
2 cups red bell pepper, diced nutrition facts
2 cups zucchini, diced nutrition facts
2 cups yellow summer squash, diced
3 cups lima beans, frozen nutrition facts
3 cups corn kernels, frozen
2 teaspoons dried sage (or 2 tablespoons fresh, coarsely chopped) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	203 kcal
Total fat	8 g	10%
Saturated fat	1 g	5%
Cholesterol	0 mg	0%
Sodium	43 mg	2%
Total carbohydrates	30 g	11%
Dietary fiber	7 g	25%
Total sugars	6 g
Added sugars	0 g	0%
Protein	7 g	14%
Vitamin D	0 µg	0%
Calcium	37 mg	3%
Iron	2 mg	11%
Potassium	637 mg	14%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Wash hands with soap and water.
In a large deep skillet over medium-high heat, add oil.
Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn.
Season as desired; cook, stirring, until vegetables are tender (10 minutes or longer).
Stir in sage and serve.

Notes

Can use dry or fresh herbs. Add others as desired. Learn more about: Onions Garlic Bell Peppers Zucchini Summer Squash Lima Beans Corn

Source

More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/autumn-vegetable-succotash, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.