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 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
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 Information:
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.
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.
vanessa
August 8, 2017 at 5:20 pmWhat is the second tablespoon of olive oil for?
Liz DellaCroce
August 9, 2017 at 6:21 pmMy 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!
Liren
August 13, 2015 at 7:06 pmI can’t get enough of the zucchini right now, too, and this has everything I love!
Becky
August 12, 2015 at 11:03 amWhat 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 :)
Aggie | Aggie's Kitchen
August 12, 2015 at 7:50 amThose 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 :)
Liz DellaCroce
August 12, 2015 at 10:53 amYes – simple and to the point is my favorite!! Thanks girl!
Brenda @ a farmgirl's dabbles
August 11, 2015 at 5:33 pmZucchini is my lunchtime BFF these days. I like how you added some blue cheese to this!
Liz DellaCroce
August 12, 2015 at 10:53 amOh my gosh yes!! I’ve been making it for lunch all the time lately!!
Joanne
August 10, 2015 at 9:47 pmI am always looking for new zucchini inspiration!! Love that this is so quick, easy, and HEALTHY.
Laura (Blogging Over Thyme)
August 10, 2015 at 3:53 pmThis 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 :(
Shawnna
August 10, 2015 at 3:49 pmYummy! This sounds really good!
Liz @ Floating Kitchen
August 10, 2015 at 11:17 amLow calories, 10 minutes and only costs pennies to make = I’m SOLD! Like a million times over. Looks delicious, Liz!
Liz DellaCroce
August 10, 2015 at 1:57 pmAww thanks chica!
marcie
August 10, 2015 at 10:04 amI’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!
Liz DellaCroce
August 10, 2015 at 1:56 pmGood for you getting a garden started!! I wish I had a green thumb!
Phi @ The Sweetphi Blog
August 10, 2015 at 9:52 amI 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!
Liz DellaCroce
August 10, 2015 at 1:57 pmhaha right?? Like when Florida is talking about strawberries in March – haha!
lauren @ Climbing Grier Mountain
August 10, 2015 at 9:40 amI would have never thought to be green beans and zucchini together!! Love this!
Liz DellaCroce
August 10, 2015 at 1:57 pmGirl you could even garnish this with tots!! Why not? xo
Catherine
August 10, 2015 at 6:53 amDear Liz, this sounds so wonderful! I look forward to your next seasonal eats recipe. Sounds like a great idea. xo, Catherine
Liz DellaCroce
August 10, 2015 at 1:50 pmI hope you love it Catherine!!