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String Beans & Summer Squash

String Beans & Summer Squash

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.


6 servings, about 3/4 cup each

Prep Time

25 minutes

Total Time

25 minutes


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


  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 Facts

Per serving (recipe makes 6 servings, about 3/4 cup each)

Calories 58.81kcal
Carbohydrate Total 8.17g
Total Sugars 3.93g
Added Sugars 0g
Fiber 3.05g
Total Fat 2.65g
Saturated Fat 0.4g
Mono Saturated Fat 1.82g
Cholesterol 0.01mg
Sodium 145.18mg
Protein 2.41g
Potassium 273.04mg
Calcium 44.96mg
Chromium 1.23mcg
Folate 40.98mcg
Iron 0.81mg
Magnesium 23.45mg
Trans Fatty Acid 0.14g
Vitamin A 585.32IU
Vitamin D 0IU
Vitamin B12 0.42mcg
Vitamin C 16.78mg
Vitamin E 1mg
Zinc 0.37mg
Phosphorus 47.53mg
Vitamin B3 0.33mg

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