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.
From EatingWell: July/August 2012
Yield: 6 servings, about 3/4 cup each
Active Time: 25
Total Time: 25
- 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
- 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.
- 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 Per Serving: 59 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrates; 2 g protein; 3 g fiber; 145 mg sodium; 275 mg potassium.
Nutrition Bonus: Vitamin C (29% daily value)
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 fat