String Beans & Summer Squash

2.6 (15)
String Beans & Summer Squash

In this summery recipe for summer squash and green beans, cooking the string beans and summer squash in a little seasoned broth adds flavor with minimal effort. Try any fresh herb you have on hand and swap yellow summer squash for zucchini if you prefer.

Yield: 6 servings, about 3/4 cup each
Active Time: 25
Total Time: 25

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound green and/or yellow wax beans, trimmed and halved
  • 1 large summer squash, halved lengthwise, then cut crosswise into 1/2-inch slices
  • 2 medium cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried marjoram or 2 teaspoons fresh chopped

Preparation

  1. Heat oil in a large skillet over medium-high heat. Add beans, squash, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are beginning to brown, about 3 minutes.
  2. Add broth, cover and reduce the heat to medium. Cook until the beans are tender-crisp, 4 to 5 minutes. Remove from the heat and stir in marjoram.

Nutrition

Nutrition Per Serving

calories 59
fat 3 g (0 g sat, 2 g mono)
cholesterol 0 mg
carbohydrates 8 g
protein 2 g
fiber 3 g
sodium 145 mg
potassium 275 mg

Nutrition Bonus Vitamin C (29% daily value)

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1/2 fat

From EatingWell July/August 2012