Tuesday, August 13, 2013

Zucchini and Green Beans

A little while ago I made Indian Spiced Green Beans as a way to use up all the beans coming from our garden. We have a lot of green beans and eating them "the usual way" was getting so boring.
This recipe is another way to use up lots of green beans instead of just steaming them or boiling them.
One of the things I love about green beans is the texture. That crisp but tender combination is fantastic.
It doesn't hurt that green beans are healthy too. 
This is a great side dish that only dirties one pan and can be ready in about 15 minutes. Nothing to complain about there. 

Zucchini and Green Beans

1/2 Tbsp oil
1/2 onion, diced
2 cloves garlic, minced
1 tsp dried chives
1/2 tsp garlic powder
1 tsp Italian seasonings
1/2 lb green beans, ends trimmed
1/4 cup white wine
1/4 cup water
1 medium zucchini, sliced
4 cherry tomatoes, quartered

In a large saucepan, heat oil, onion, and garlic over medium heat. Cook and stir for a minute.
Add spices and green beans and stir to combine. Add in wine and water and cover. Cook approx 6 minutes, until beans are almost completely cooked.
Remove cover and add in zucchini and tomato and cook and stir until vegetables are tender, about another 5 - 8 minutes.

Serve hot.
I love dishes that can be made in one pan, don't you?
We served ours as a side with ribs, rice, and corn on the cob.

It was a great combo and a great way to get your veggies in. 
I haven't yet tried roasting the green beans. I hear that is a great way to eat them as well. 
Hmm.... maybe that should be next on my list.


  1. This side dish sounds wonderful. Thanks for sharing at Simple Supper Tuesday.

  2. How many does this zucchini and green beans dish serve? (Sounds yummy)

    1. I'd say you would probably get 4 servings out of this. :)