A simple skillet side dish of garden fresh green beans, yellow squash, onions and spices.
Happy Monday everyone! Today I’m sharing a Fresh Green Bean & Squash Skillet recipe that’s a favorite in our house. Garden fresh recipes are always the best! Every year I plant yellow and zucchini squash in our spring and summer garden. Zucchini squash is my favorite, because it’s so plentiful and versatile in so many recipes.
If you’re familiar with growing squash, then you know first hand how quickly you can end up in squash overload. The few zucchini and yellow squash plants that you do set out start small and quickly turn into dozens more. You can literally watch the zucchini and yellow squash growing in size overnight! At times it can be a blessing and a curse.
I try to see it as a blessing when we have squash coming out of ears, so finding new recipes is always a must. We have our typical favorites, zucchini bread and muffins, chocolate zucchini bread, squash casserole, squash relish, sneaky spaghetti sauce, grilled squash, zucchini pickles and stuffed zucchini boats. Any zucchini and yellow squash that’s left over after harvest is washed, steamed, grated, pureed, sealed in freezer bags, and froze for baking throughout the year.
This simple green bean and squash skillet is quick and easy to prepare. To start the fresh beans is steamed until crisp tender and then sauteed in a skillet with coconut oil or butter, onions, yellow squash and a few basic spices. If you would like to turn this recipe into a meal seasoned ground beef can be added. Serve with a skillet of cornbread to round off the meal.
Fresh Skillet Green Bean & Squash Skillet
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1 – lb fresh green beans, trimmed and steamed
1 – tablespoon coconut oil or unsalted butter
1/4 – of small onion sliced
2 – yellow squash, sliced
dash of garlic powder
kosher or sea salt and fresh ground pepper, to taste
light sprinkle of Italian seasoning
Trim or snap fresh green beans and slice the yellow squash about 1/4 inch thick and set aside.
Fill a large pot half way full with water and bring to a boil. Add the green beans, reduce heat to a high simmer and cook until crisp – tender, about 5 -7 minutes.
While the green beans cook prepare an ice water bath using a large bowl and set aside.
Using a slotted spoon, transfer the greens beans to the ice water bath (this will stop the cooking process). Mix the beans around a bit, drain in a strainer and set aside.
In a large cast iron or regular skillet, melt the coconut oil or butter over medium heat
Add the sliced onions and saute until translucent.
Add the green beans, sliced yellow squash, and saute until tender. Add the salt, pepper and Italian seasoning and lightly mix together.
servings: 4-6
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Source:
http://www.mommyskitchen.net/2016/03/fresh-skillet-green-beans-squash.html
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