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.
Servings
6 servings, about 3/4 cup each
Prep Time
25 minutes
Total Time
25 minutes
Ingredients
- 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
Instructions
- 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
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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