Green Beans With Zucchini Recipes

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.

Steps:

• Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
• Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
• When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

Steps:

• 1. Wash beans; trim ends and remove strings.
• 2. Cut beans into 1/2 inch pieces.
• 3. Cook beans in boiling water 15 to 20 minutes or until crisp-tender. Drain.
• 4. Saute onion in butter in a large skillet 3 minutes.
• 5. Add zucchini and cook over medium-high heat 3 to 4 minutes, stirring constantly.
• 6. Stir in green beans, bacon, salt and pepper; cook for 1 minute. Yield: 6 servings.

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

Steps:

• Wash and snap green beans, then steam 3-4 minutes - should still be a bit firm.
• Drain and set aside in covered bowl.
• In large skillet, saute bacon until crisp, remove with slotted spoon and set aside.
• To the skillet, add enough oil to make about 1-2 tbsp of fat in the pan and saute onion, zucchini and the savoury or thyme.
• Cook over medium-high heat until crisp-tender (4 min) and stir in beans, bacon, salt and pepper and heat through.

Steps:

• Heat the oil in a large soup pot or steep-sided stir-fry pan.
• Add the onion and sauté until it is golden.
• Add the potatoes and water.
• Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
• Add the zucchini, green beans, tomatoes, and oregano.
• Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
• Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
• Season to taste with salt and pepper.

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.