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String Beans & Summer Squash

String Beans & Summer Squash

In this summery recipe for summer squash and green beans, cooking the string beans and summer squash in a little seasoned broth adds flavor with minimal effort. Try any fresh herb you have on hand and swap yellow summer squash for zucchini if you prefer.


  • 1 tablespoon extra-virgin olive oil
  • 1 pound green and/or yellow wax beans, trimmed and halved
  • 1 large summer squash, halved lengthwise, then cut crosswise into ½-inch slices
  • 2 medium cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup reduced-sodium chicken brothor vegetable broth
  • 1 teaspoon dried marjoramor 2 teaspoons fresh chopped


  • Heat oil in a large skillet over medium-high heat. Add beans, squash, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are beginning to brown, about 3 minutes.
  • Add broth, cover and reduce the heat to medium. Cook until the beans are tender-crisp, 4 to 5 minutes. Remove from the heat and stir in marjoram.



AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 6 servings, about ¾ cup each
ACTIVE TIME 25 minutes
TOTAL TIME 25 minutes


Per serving 59 Calories
Total Fat 3 g
Saturated Fat 0 g
Mono Saturated Fat 2 g
Cholesterol 0 mg
Sodium 145 mg
Fiber 3 g
Protein 2 g
Potassium 275 mg
Added Sugars 0 g
Total Sugars 2 g
Calcium 46 mg
Chromium 1 mcg
Folate 41 mcg
Vitamin E 1 mg
Vitamin B3 1 mg
Carbohydrate Servings ½

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