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.
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
- 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 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 |
