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Zucchini and Green Bean Sauté

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

Zucchini and green bean saute.

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. Zucchini is growing like weeds right now and I’m thrilled because it’s cheap, versatile, and packed in nutrients. I love shredding it into baked goods, turning it into zoodles, and sautéing it with other veggies. This Zucchini and Green Bean Sauté came together in 10 mintues, and was a delicious and easy side dish!

Ingredients

  • Olive oil: Fairly neutral in flavor, but a heart-healthy oil that helps to sauté the vegetables evenly.
  • Zucchini: A mild sweet and bitter flavor, but it’s great at absorbing the flavors around it.
  • Green beans: They taste earthy and green, but also have a very mild flavor.
  • Scallions: Adds some fresh herb flavor to the finished dish.
  • Lemon juice: The bright, acidic flavor tastes great with that of the green beans.
  • Cheese: Feta, blue cheese, or even parmesan adds a great nutty, sharp flavor to top off this side dish.

How to Make Zucchini and Green Bean Sauté

Cutting green beans

Prepare for your zucchini and green bean sauté by washing and cutting your vegetables.

Adding zucchini to pan

Then heat your olive oil in a large skillet over medium-high heat and add the zucchini.

Adding green beans to pan

Followed by your green beans.

Seasoning saute

Season with some salt and pepper to taste.

Stirring saute

Stir frequently while they cook. You’ll know when they’re done because they’ll turn a brighter green.

Topping saute with feta cheese

Remove from heat, and top with scallions, feta cheese, and red chili flakes (if you’re feeling spicy).

Garnishing zucchini and green bean saute.

Finish your dish with lemon juice, serve and enjoy your Zucchini and Green Bean Sauté!

Frequently Asked Questions:

What seasonings are good on green beans?

Garlic (which tastes good with most things), basil, oregano, and salt and pepper.

How do you not overcook green beans?

Watch the color. If they start to lose their vibrant green color, then remove them from the heat.

How do you store leftover sautéed vegetables?

Keep them in an airtight container in the fridge for up to 4 days. Reheat in the microwave, or throw them back into a pan.

Zucchini and green bean saute

More Side Dishes

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Liz eating zucchini and green bean saute

The next time you need a new healthy side dish to pair with your dinner, look no further. My Zucchini and Green Bean Sauté is quick, delicious, and nutritious.

Your fork is waiting.

Zucchini and green bean saute 2

Zucchini and Green Bean Sauté

4.50 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

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)
  • ¼ cup thinly sliced scallions
  • 2 tablespoons lemon juice
  • ¼ cup crumbled blue cheese (feta or shredded parmesan – optional garnish)
  • salt and pepper to taste
  • 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

Calories: 111kcalCarbohydrates: 11.5gProtein: 2.7gFat: 6.9gSaturated Fat: 0.9gPolyunsaturated Fat: 6gSodium: 299mgFiber: 4.7gSugar: 3.3g

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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:

29 Comments

  1. Hi there. Looking forward to trying this to use up the last of our home grown beans and courgettes. Can you recommend a main or two this could go with? Needing inspiration!
    Thank you!

  2. I cannot thank you enough for all of your inspired veggie dishes. You’re my #1 go to for fresh ideas. And they’re always a hit.

  3. 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.

  4. 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!

  5. 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 :)

  6. 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!

  7. 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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