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String Beans & Summer Squash

SD8059_McCay

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.

Servings

6 servings, about 3/4 cup each

Prep Time

25 minutes

Total Time

25 minutes

Ingredients

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

Instructions

  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 Facts

Per serving (recipe makes 6 servings, about 3/4 cup each)

Calories 59kcal
Carbohydrate Total 8g
Total Sugars 2g
Added Sugars 0g
Fiber 3g
Total Fat 3g
Saturated Fat 0g
Mono Saturated Fat 2g
Cholesterol 0mg
Sodium 145mg
Protein 2g
Potassium 275mg
Calcium 46mg
Chromium 1mcg
Folate 41mcg
Vitamin E 1mg
Vitamin B3 1mg