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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.
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!
- 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
Prepare for your zucchini and green bean sauté by washing and cutting your vegetables.
Then heat your olive oil in a large skillet over medium-high heat and add the zucchini.
Followed by your green beans.
Season with some salt and pepper to taste.
Stir frequently while they cook. You’ll know when they’re done because they’ll turn a brighter green.
Remove from heat, and top with scallions, feta cheese, and red chili flakes (if you’re feeling spicy).
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.
More Side Dishes
- Lebanese Rice Pilaf with Vermicelli
- Greek Tzatziki Sauce
- Roasted Vegetables Provencal Style
- Greek Herb Salad with Feta
- Lemon Dill Green Beans
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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 Sauté
- 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)
- 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.