String Beans & Summer Squash

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From: EatingWell Magazine July/August 2012

In this summery recipe for summer squash and green beans, cooking the string beans and summer squash in a little seasoned broth adds flavor with minimal effort. Try any fresh herb you have on hand and swap yellow summer squash for zucchini if you prefer.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 pound green and/or yellow wax beans, trimmed and halved
  • 1 large summer squash, halved lengthwise, then cut crosswise into 1/2-inch slices
  • 2 medium cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried marjoram or 2 teaspoons fresh chopped

Preparation

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  1. Heat oil in a large skillet over medium-high heat. Add beans, squash, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are beginning to brown, about 3 minutes.
  2. Add broth, cover and reduce the heat to medium. Cook until the beans are tender-crisp, 4 to 5 minutes. Remove from the heat and stir in marjoram.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 59 calories; 3 g fat(0 g sat); 3 g fiber; 8 g carbohydrates; 2 g protein; 41 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 635 IU vitamin A; 17 mg vitamin C; 45 mg calcium; 1 mg iron; 145 mg sodium; 273 mg potassium
  • Nutrition Bonus: Vitamin C (29% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 fat

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