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Ingredients
- 1 Tbs extra virgin olive oil
- 1 small onion, halved & sliced
- 1 Tbs fresh oregano, finely chopped or 1 tsp dried
- 1/2 cup low-sodium chicken broth
- 1 lb green beans, trimmed
- 1 summer squash, or zucchini, halved & cut into 1-inch pieces
- 1 cup halved cherry tomatoes, or grap tomatoes
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely shredded Parmesan cheese
Details
Servings 6
Preparation
Step 1
Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, abotu 2 minutes. Add broth and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, Stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes. Season with salt and pepper. Serve sprinkled with parmesan.
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