Zucchini & Green Beans with Green Sauce
:)
Yield
6 servingsPrep
15 minCook
8 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the green sauce | |||
| ⅓ | cup |
basil
freshly packed |
*
|
| 2 | tablespoons |
italian parsley
freshly packed |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
capers
drained |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | small |
garlic cloves
peeled, or to taste |
*
|
| 2 ½ | tablespoons |
olive oil, extra-virgin
|
|
| For the vegetables | |||
| 1 | tablespoon |
olive oil
|
|
| 12 | ounces |
zucchini
halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips |
|
| 1 | pound |
green beans
stem end trimmed |
|
| 3 | tablespoons |
water
|
|
| 3 | tablespoons |
parsley leaves
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the green sauce: | |||
| 79 | ml |
basil
freshly packed |
*
|
| 3E+1 | ml |
italian parsley
freshly packed |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
capers
drained |
|
| 15 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
dijon mustard
|
|
| 1 | small |
garlic cloves
peeled, or to taste |
*
|
| 38 | ml |
olive oil, extra-virgin
|
|
| For the vegetables: | |||
| 15 | ml |
olive oil
|
|
| 346.8 | ml/g |
zucchini
halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips |
|
| 453.6 | g |
green beans
stem end trimmed |
|
| 45 | ml |
water
|
|
| 45 | ml |
parsley leaves
for garnish |
|
Directions
To make green sauce:
Put first 7 ingredients in processor blend until finely chopped.
With processor running, gradually add olive oil.
Process until coarse purée forms.
Season green sauce with salt and pepper.
It can be made 1 day ahead. Cover and refrigerate.
To make vegetables:
Heat oil in large nonstick skillet over medium-high heat.
Add vegetables, stir until coated with oil.
Sprinkle with salt and 3 tablespoons water.
Cover, cook vegetables until almost crisp-tender, stirring occasionally, 4 minutes.
Uncover, cook until vegetables are just tender, about 2 minutes.
Stir in green sauce to coat vegetables generously.
Season with salt and pepper.
Transfer to serving bowl.
Garnish with parsley.
Serve warm or chilled.
