The Lemon Bowl®

Healthy Recipes Made Easy

Zucchini and Green Bean Sauté

By 21 Comments

Pin
Share
Flip
Tweet
Share
Yum
2K Shares

A 10 minute side dish for busy weeknights, zucchini and green beans are quickly sautéed in olive oil then finished with lemon juice.

Green Bean Zucchini Saute - The Lemon Bowl

We don’t have a vegetable garden but I have a standing date with my farmers market every Saturday morning that makes up for it. I sneak out bright and early to beat the crowds and to get my hands on the best, most vibrant produce picked just hours earlier.

Zucchini at Market - The Lemon Bowl

MY LATEST VIDEOS

Zucchini is growing like weeds right now and I’m thrilled because it’s cheap, versatile and packed in nutrients. Just one cup has around 20 calories, which is 40-50% less than one cup of other veggies like broccoli or Brussels. Read: you can eat more!

Zucchini Cucumber Ribbon Salad with Basil Lemon Vinaigrette - The Lemon Bowl

We love stir-frying it with ground turkey, shredding it into baked goods or sharing it into ribbons for a fresh summer salad. Most recently, I sautéed it with green beans for a quick weeknight side dish.

 

 

Zucchini and Green Bean Saute - The Lemon Bowl

To brighten up the flavor, I added lemon juice at the very end and sprinkled the plate with crumbled blue cheese and minced scallions before serving. The whole dish came together in just 10 minutes and cost pennies per serving.

 

Your fork is waiting.

4.12 from 9 votes
Green Bean Zucchini Saute - The Lemon Bowl
Print
Zucchini and Green Bean Sauté
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
A 10 minute side dish for busy weeknights, zucchini and green beans are quickly sautéed in olive oil then finished with lemon juice.
Course: Appetiser, Side Dish
Cuisine: American
Keyword: green beans, zucchini
Servings: 4
Calories: 111 kcal
Author: Liz DellaCroce
Ingredients
  • 1 tablespoon olive oil divided
  • 1 large zucchini halved and thinly sliced
  • 1/2 pound trimmed green beans cut in bite-sized pieces
  • salt and pepper to taste
  • pinch red chili flakes
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons lemon juice
  • 1/4 cup crumbled blue cheese feta or shredded parmesan - optional garnish
  • red chili flakes optional
US Measurements - Convert to Metric
Instructions

  1. Heat a large skillet over medium-high heat and drizzle the olive oil. Add zucchini, green beans, salt and pepper to the pan.

  2. Sauté, stirring frequently, until vegetables become bright green and crisp-tender, about 7-9 minutes.
  3. Remove from heat and stir in scallions, lemon juice and garnish with cheese and red chili flakes to serve.
Nutrition Facts
Zucchini and Green Bean Sauté
Amount Per Serving
Calories 111 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 0.9g 5%
Polyunsaturated Fat 6g
Sodium 299mg 12%
Total Carbohydrates 11.5g 4%
Dietary Fiber 4.7g 19%
Sugars 3.3g
Protein 2.7g 5%
* Percent Daily Values are based on a 2000 calorie diet.

August Seasonal Produce Guide

Want more seasonal eating inspiration? My beautiful and talented friend Becky is the queen of seasonal eating which is why I’m so thrilled to be participating in her monthly #EatSeasonal celebration.

August_Seasonal_Recipes

Don’t miss these other delicious ideas from your favorite food bloggers.

 

Raspberry Swirl Frozen Yogurt Pie by Cookin’ Canuck

Savory Summer Squash Custard by Vintage Mixer

Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese by Flavor the Moments

Raspberry and Brown Sugar Bourbon Fizz by Floating Kitchen

Triple Berry Scones by Simple Bites

Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette by FoodieCrush

Blackberry Buckle by Mountain Mama Cooks

Zucchini, Corn and Pesto Flatbreads by Kitchen Confidante

 

To make your dinners even better, check out my Sides board on Pinterest!
Follow The Lemon Bowl | Liz Della Croce’s board Sides on Pinterest.
Zucchini and Green Bean Saute - The Lemon Bowl

You May Also Like:

Black Bean Dip
Boston Baked Beans
Chicken and Black Bean Burritos (Freezer Friendly)
Easy Sautéed Shishito Peppers with Ginger Soy Vina...
Greek Breakfast Egg Skillet with Sautéed Veggies a...
Green Protein Smoothie {30 Days on Collagen}
load more

Reader Interactions

Comments

    • My gosh I’m not sure why it says that! Ironically I just made this just this week for lunch. You only need one tablespoon. I adjusted the recipe – so sorry about that!

      Reply

  3. What a beautiful dish!! And I had no idea zucchini had less calories than other veggies! Thanks for contributing to the eat seasonal group. I think you are pretty awesome :)

    Reply

  10. I’m just getting a garden started but I will still hit the farmer’s market — I can’t grow everything and there’s such a gorgeous variety of produce! This saute looks wonderful — it would be such a delicious side for just about any meal!

    Reply

  11. I absolutely love farmers markets on Saturdays too. There’s one about 3 blocks from my house and I love going and using local produce. Since Wisconsin weather is pretty similar to Michigan weather, I am SO HAPPY that the same produce is in season as it is by you, because I totally love dishes like this and cannot wait to try this one out! Happy summer Liz!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin
Share
Flip
Tweet
Share
2K Shares