String Beans & Summer Squash

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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.

 String Beans & Summer Squash
photographer: Bryan McCay
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 6 servings, about 3/4 cup each

  2. 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.

  3. 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.


Nutritional Facts

Servings
6
Per serving
Calories
59
Carbohydrates
8g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
2g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
275mg
Sodium
145mg
Added Sugars
0g
Exchanges
1 vegetable
1/2 fat
Carbohydrate Servings
1/2
Vitamin C (29% daily value)

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