A 10-minute side dish for busy weeknights, this zucchini and green bean sauté is made healthily with olive oil and flavored with lemon juice.
We don’t have a vegetable garden, but I have a scheduled appointment with my farmers’ market every Saturday morning that makes up for it. Zucchini is growing like weeds right now and I’m excited because it’s cheap, versatile and packed with nutrients. I love shredding it into baked goods, making zoodles out of it, and sautéing it with other veggies. This zucchini and green bean sauté was ready in 10 minutes and a delicious and easy side dish!
Ingredients
- Olive oil: Fairly neutral in flavor but a heart-healthy oil that helps evenly sear the veggies.
- Zucchini: A mild, sweet and bitter taste, but excellent at absorbing the flavors around it.
- Green beans: They taste earthy and green, but also have a very mild flavor.
- Spring onions: Or spring onions, they add some fresh herbal flavor to the finished dish.
- lemon juice: The light, sour taste goes well with that of the green beans.
- Cheese: Feta, blue cheese, or even parmesan add a great nutty, tangy flavor to this side dish.
How to sauté zucchini and green beans
Prepare to sauté zucchini and green beans by washing and chopping your veggies.
Then heat your olive oil in a large skillet over medium-high heat and add the zucchini.
Followed by your green beans.
Season with a little salt and pepper.
Stir frequently during cooking. You’ll know when they’re done because they’ll turn a lighter green.
Remove from heat and top with scallions, feta cheese, and red chili flakes (if you like it spicy).
Finish with lemon juice, serve, and enjoy your zucchini green bean sauté!
Shake it up
- Add more vegetables. While delicious in its simplicity, you can enhance the flavor with a chopped small onion, some halved cherry tomatoes, and more fresh herbs.
- Add some protein. A little crumbled bacon always adds a ton of flavor to sautéed vegetable dishes.
Frequently asked Questions:
Which spices go well with green beans?
Garlic (which goes well with most things), basil, oregano, and salt and pepper.
How do you prevent green beans from overcooking?
Pay attention to the color. When they begin to lose their bright green color, remove them from the heat.
How do you store leftover sautéed vegetables?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or return to the pan.
More supplements
Have you tried this recipe and did you like it? Next time you do it, take a picture and share it on your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
The next time you need a new healthy side dish for your dinner, you’ve come to the right place. My zucchini green bean sauté is quick, delicious and nutritious.
Your fork is waiting.
Fry zucchini and green beans
For a 10-minute side dish for busy weeknights, zucchini and green beans are quick-sautéed in olive oil, then flavored with lemon juice.
Servings:
- 1 tablespoon Extra virgin olive oil (divided)
- 1 large zucchini (halved and thinly sliced)
- ½ Pound sliced green beans (cut into bite-sized pieces)
- ¼ Cup thinly sliced spring onions
- 2 tablespoon lemon juice
- ¼ Cup crumbled blue cheese (Feta or grated parmesan – optional side dish)
- salt and pepper to taste
- red chilli flakes (Optional)
-
Heat a large skillet over medium-high heat and drizzle over the olive oil. Add the zucchini, green beans, salt and pepper to the pan.
-
Fry for about 7-9 minutes, stirring frequently, until the vegetables are light green and crispy-tender.
-
Remove from the heat and stir in the spring onions and lemon juice, and garnish with cheese and red pepper flakes to serve.
Prevent your screen from going dark
Calories: 111kcalCarbohydrates: 11.5GProtein: 2.7GFat: 6.9GSaturated Fatty Acids: 0.9GPolyunsaturated fat: 6GSodium: 299mgFiber: 4.7GSugar: 3.3G