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Zucchini and Green Beans with Green Sauce















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium


For the green sauce:
cup basil
freshly packed
2 tablespoons italian parsley
freshly packed
1 each scallions, spring or green onions
2 tablespoons capers
1 tablespoon lemon juice
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 9672% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 108mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 16% Vitamin C 37%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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