A 10 minute side dish for busy weeknights, zucchini and green beans are quickly sautéed in olive oil then finished with lemon juice.
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 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!
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.
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.
Zucchini and Green Bean Sauté
Ingredients
- 1 tablespoon extra virgin olive oil (divided)
- 1 large zucchini (halved and thinly sliced)
- ½ pound trimmed green beans (cut in bite-sized pieces)
- salt and pepper to taste
- pinch red chili flakes
- ¼ cup thinly sliced scallions
- 2 tablespoons lemon juice
- ¼ cup crumbled blue cheese (feta or shredded parmesan – optional garnish)
- red chili flakes (optional)
Instructions
- Heat a large skillet over medium-high heat and drizzle the olive oil. Add zucchini, green beans, salt and pepper to the pan.
- Sauté, stirring frequently, until vegetables become bright green and crisp-tender, about 7-9 minutes.
- Remove from heat and stir in scallions, lemon juice and garnish with cheese and red chili flakes to serve.
Nutrition
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.
This was tasty. I added beans 2 minutes before the zucchini; next time I’ll add 3 minutes before and cut zucchini thicker, maybe 1/4 inch.
Great idea!
This was so delicious! I’ve never actually commented on a recipe but this was so good. I usually favor the garlic and butter route for my zucchini and green beans but I wanted to try something new. I’m so glad I did! I’ll do this recipe way more often than the other now. I didn’t have blue cheese so I threw some feta in instead. So good!
So happy you enjoyed this!!
Looks so delicious cooking, cant wait to eat this with our dinner…
I hope you love it!
What is the second tablespoon of olive oil for?
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!
I can’t get enough of the zucchini right now, too, and this has everything I love!
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 :)
Those yellow zucchini are my favorite! They are gorgeous!! This is so my kind of veggie dish, simple and to the point – the way enjoying veggies should be :)
Yes – simple and to the point is my favorite!! Thanks girl!
Zucchini is my lunchtime BFF these days. I like how you added some blue cheese to this!
Oh my gosh yes!! I’ve been making it for lunch all the time lately!!
I am always looking for new zucchini inspiration!! Love that this is so quick, easy, and HEALTHY.
This is my favorite type of side dish! So fresh and vibrant. I’m trying to eat my weight in zucchinis before they go out of season and not quite as good anymore :(
Yummy! This sounds really good!
Low calories, 10 minutes and only costs pennies to make = I’m SOLD! Like a million times over. Looks delicious, Liz!
Aww thanks chica!
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!
Good for you getting a garden started!! I wish I had a green thumb!
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!
haha right?? Like when Florida is talking about strawberries in March – haha!
I would have never thought to be green beans and zucchini together!! Love this!
Girl you could even garnish this with tots!! Why not? xo
Dear Liz, this sounds so wonderful! I look forward to your next seasonal eats recipe. Sounds like a great idea. xo, Catherine
I hope you love it Catherine!!