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Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, about 1 cup each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1 cup each
Yield:
6 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1small onion, halved and sliced1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried1/2 cup white wine , or reduced-sodium chicken broth1poundgreen beans, trimmed1 medium summer squash , or zucchini, halved and cut into 1-inch pieces1 cup halved cherry tomatoes , or grape tomatoes¼teaspoonsalt¼teaspoonfreshly ground pepper¼cupfinely shredded Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1small onion, halved and sliced
1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
1/2 cup white wine , or reduced-sodium chicken broth
1poundgreen beans, trimmed
1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes , or grape tomatoes
¼teaspoonsalt
¼teaspoonfreshly ground pepper
¼cupfinely shredded Parmesan cheese
DirectionsHeat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or 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 more. Season with salt and pepper. Serve sprinkled with Parmesan.Originally appeared: EatingWell Magazine, May/June 2009
Directions
Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or 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 more. Season with salt and pepper. Serve sprinkled with Parmesan.
Originally appeared: EatingWell Magazine, May/June 2009
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Nutrition Facts(per serving)92Calories4gFat10gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
