Zucchini & Green Beans with Green Sauce
Submitted by happyzhangbo
Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.
YIELD
6 servingsPREP
15 minCOOK
8 minREADY
25 minThis versatile vegetable dish shines with a punchy green sauce that transforms simple summer produce into something spectacular.
Fresh basil, parsley, and tangy capers blitz into a bright, herbaceous dressing that clings to every piece of tender-crisp zucchini and green bean.
Perfect for potlucks since it tastes even better after sitting for an hour.
Pro Tips
- Don’t overcook the vegetables: They should be tender-crisp, not mushy; test with a fork after 4 minutes
- Make sauce ahead: The green sauce can be prepared a day in advance and refrigerated
- Control the moisture: Pat vegetables dry before cooking to prevent a watery dish
- Adjust the garlic: Start with one clove and add more to taste for a bolder flavor
Variations
- Add yellow squash or snap peas for more color and variety
- Toss in halved cherry tomatoes just before serving
- Sprinkle with toasted pine nuts or slivered almonds for crunch
Ingredients
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.
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