Squash and Bean Saute Recipe

Squash and Bean Saute Recipe
Squash and Bean Saute Recipe photo by Taste of Home
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Squash and Bean Saute Recipe

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We like to include meatless dishes in our diet. This nicely seasoned vegetable medley is easy to prepare and really delicious. Sometimes we even enjoy it as a main entree. —Ellie Vorous of Seaford, Delaware
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1 tablespoon canola oil
  • 1 pound fresh green beans, trimmed
  • 1 pound small yellow summer squash, sliced
  • 1/3 cup water
  • 3 large plum tomatoes, peeled and chopped
  • 3 tablespoons minced fresh parsley

Directions

In a large nonstick skillet, saute the onion, garlic and seasonings in oil until onion is tender. Add the beans, squash and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add tomatoes and parsley; cover and simmer 5 minutes longer or until vegetables are tender. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Squash and Bean Saute in Light & Tasty June/July 2003, p27

Nutritional Facts

3/4 cup: 76 calories, 3g fat (0 saturated fat), 0 cholesterol, 398mg sodium, 12g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1 tablespoon canola oil
  • 1 pound fresh green beans, trimmed
  • 1 pound small yellow summer squash, sliced
  • 1/3 cup water
  • 3 large plum tomatoes, peeled and chopped
  • 3 tablespoons minced fresh parsley
  1. In a large nonstick skillet, saute the onion, garlic and seasonings in oil until onion is tender. Add the beans, squash and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add tomatoes and parsley; cover and simmer 5 minutes longer or until vegetables are tender. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Squash and Bean Saute in Light & Tasty June/July 2003, p27

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