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Zucchini and Green Bean Sauté

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

    Sauteed Zucchini and Green Beans

    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

    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.

    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.

    Sauteed Zucchini and Green Beans

    Zucchini and Green Bean Sauté

    4.46 stars average
    A 10 minute side dish for busy weeknights, zucchini and green beans are quickly sautéed in olive oil then finished with lemon juice.
    PREP: 5 mins
    COOK: 10 mins
    TOTAL: 15 mins
    Servings: 4


    • 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)


    • 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.


    Calories: 111kcalCarbohydrates: 11.5gProtein: 2.7gFat: 6.9gSaturated Fat: 0.9gPolyunsaturated Fat: 6gSodium: 299mgFiber: 4.7gSugar: 3.3g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    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.


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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.

    2. 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!

    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 :)

    4. 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!

    5. 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!

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