Green Beans and Zucchini

Photo by Dana M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Sauce verte:

  • 1/3

    * 1/3 cup (packed) fresh basil leaves

  • 1

    * 1 green onion, coarsely chopped

  • 2

    * 2 tablespoons (packed) fresh Italian parsley

  • 2

    * 2 tablespoons drained capers

  • 1

    * 1 tablespoon fresh lemon juice

  • 2

    * 2 teaspoons Dijon mustard

  • 1

    * 1 garlic clove, peeled

  • 3

    * 3 tablespoons extra-virgin olive oil

  • Vegetables:

  • 1

    * 1 tablespoon olive oil

  • 1

    * 1 pound green beans, stem end trimmed

  • 12

    * 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

  • 3

    * 3 tablespoons water

  • 2

    * 2 tablespoons fresh Italian parsley leaves (for garnish)

Directions

For sauce verte: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

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