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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2012




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

59 calories; protein 2.4g 5% DV; carbohydrates 8.2g 3% DV; dietary fiber 3g 12% DV; sugars 2.4g; fat 2.7g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 635IU 13% DV; vitamin c 16.8mg 28% DV; folate 41mcg 10% DV; calcium 45mg 5% DV; iron 0.8mg 5% DV; magnesium 23.5mg 8% DV; potassium 273mg 8% DV; sodium 145.2mg 6% DV; thiamin 0.1mg 8% DV.

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Rating: 5 stars
Delicious and easy vegetable side. Definitely a keeper. Read More