Italian Sautéed Zucchini and Green Beans
A quick, garlic-infused vegetable sauté that works as a side or a main.
Servings: 2 servings
Calories: 350kcal
Cost: $
Ingredients
- 1 medium zucchini sliced into half-moons
- 2 cups green beans trimmed
- 1 medium diced tomatoes 15-16 ounces
- 2 cloves garlic sliced thin
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Sauté the Garlic:
- In a large skillet, heat the olive oil over high heat. Add your garlic and sauté until it’s just golden (about 1-2 minutes). Don’t let it burn!
Soften the Beans:
- Drop the heat to medium and toss in the green beans. Sauté for about 5 minutes. We want them to start softening but keep a bit of "snap."
Add the Zucchini:
- Stir in the zucchini and cook for another 2 minutes.
Simmer:
- Pour in the diced tomatoes, salt, and pepper. Bring the pan to a simmer and let everything meld together for 5 minutes.
Serve:
- Plate it up while it's hot!
Notes
Invent Your Recipe
If you’ve followed my work for a while, you know I’m all about flexibility. This dish is actually a variation of my zucchini with tomatoes and onions, but we’re swapping the onions for the crunch of green beans.- The Beans: In the photos, you’ll see flat, wide beans. Those are Italian flat bush beans I grow every year. They are sweet and tender, but if you can’t find them, standard string beans or even wax beans work perfectly.
- The Tomatoes: I usually reach for a can of diced tomatoes because they’re consistent and quick. However, if it’s late summer and your counter is full of fresh plum tomatoes, use those! You could even toss in some sun-dried tomatoes for a concentrated, salty punch that plays well against the sweet zucchini.
- The Heat: If you like a little kick, add a pinch of red pepper flakes when you sauté the garlic. It pairs beautifully with the garden-fresh peppers I usually have drying in the kitchen.
Nutrition
Calories: 350kcal
