Squash and Green Bean Saute Side Dish

Squash and Green Bean Saute Side Dish

CathWithKids

"Simple, tasty side dish which is quick and easy to prepare."
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Ingredients

25 m servings 89 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

Reviews

Read all reviews 8
  1. 12 Ratings

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Most helpful positive review

We really enjoyed this dish! It was a great combination of vegetables and the lemon juice gave it a bright flavor. The coriander was a nice touch and everyone loved it. The only thing I did d...

Most helpful critical review

The idea of these three vegetables was appealing; however, as it turned out I did not enjoy the dish. I was neither a fan of the coriander nor the lemon juice. Especially the lemon juice. And...

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The idea of these three vegetables was appealing; however, as it turned out I did not enjoy the dish. I was neither a fan of the coriander nor the lemon juice. Especially the lemon juice. And...

We really enjoyed this dish! It was a great combination of vegetables and the lemon juice gave it a bright flavor. The coriander was a nice touch and everyone loved it. The only thing I did d...

This is a great recipe to make when your garden is overflowing with green beans, squash and cherry tomatoes! I used fresh parsley as that was also prolific in our garden. I used have a little EV...

Nice and bright veggie dish that complimented Thanksgiving dinner. Well received.

Just so happens I was given yellow squash, green beans and cherry tomatoes from a relative's garden. Couldn't believe it when I found this recipe using those exact veggies :) I regularly use le...

I put garlic salt.

i found the dish to be pretty bland.. i did have to make some substitutions but i don't think it really effected the intended flavor.. mexican squash for yellow squash and chopped up tomatoes fo...

I didn't have any coriander on hand and I used fresh parsley instead of dried. I did start with a table spoon of olive oil too (I use olive oil for everything though). I also had to cook veggies...

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