• 30 mins total
• 0 mins prep
92 calories/serving
Provided By: EatingWell
When green beans, summer squash and cherry tomatoes are plentiful in backyard gardens and farmers' markets, try this quick braise. We like the salty, nutty flavor of Parmesan, but you can use any flavorful cheese.
Serves: 6
Ingredients o 1 tablespoon extra-virgin olive oil
o 1small onion, halved and sliced
o 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
o 1/2 cup white wine or reduced-sodiumchickenbroth
o 1 pound green beans, trimmed
o 1medium summer squash or zucchini, halved and cut into 1-inch pieces
o 1 cup halved cherrytomatoes or grape tomatoes
o 1/4 teaspoon salt
o 1/4 teaspoon freshly ground pepper
o 1/4 cup finely shredded Parmesancheese
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.
Nutrition Facts
Per Single Serving / Serves 6 Total
Calories 92 Total Carbohydrates 10gm 3%
Calories from fat 36 Total Fat 4gm 6%
Saturated Fat 1gm 5% Mono Unsaturated Fat 2gm
Protein 3gm Cholesterol 2mg 1%
Fiber 3gm 3% Sodium 158mg 7%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
