String Beans and Summer Squash

String Beans and Summer Squash
String Beans and Summer Squash

From Eating Well magazine, this recipe is easy and colorful.  Feel free to add whatever other summer share veggies you have.  If you have a few small, over-ripe tomatoes, chop and add them, too!  Serves 6 as a side dish.


1 Tablespoon extra-virgin olive oil
1 pound green and/or yellow wax beans, trimmed and halved
1 large summer squash or zucchini, halved lengthwise, then cut crosswise into ½-inch slices
2 medium cloves garlic, minced
¼ teaspoon salt and
¼ teaspoon freshly ground pepper
½ cup reduced-sodium chicken or vegetable broth
1 teaspoon dried marjoram, or 2 teaspoons fresh chopped


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

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