Go Back
–+ servings
Print

Green Bean and Yellow Squash Saute

Green Bean and Yellow Squash Saute makes a tasty side for dinner. Easy to make, it's flavored with Italian seasoning, roasted red peppers, and a few crunchy pecans.

Course Side Dish
Cuisine American
Keyword gluten free, low carb, vegetarian
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4

Ingredients

  • 1/3 cup chopped pecans
  • 1 tablespoon olive oil
  • 12 ounces green beans, trimmed and cut into 1 to 2-inch pieces
  • 1 large or 2 medium yellow squash, quartered lengthwise and then sliced into 1/2-inch slices
  • 1 1/2 tablespoons butter
  • salt and pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup diced roasted red peppers

Instructions

  1. Place pecans in a large nonstick skillet over medium heat. Toast for about 2 minutes, shaking pan frequently. Remove from skillet and set aside.

  2. Heat oil in the same skillet over medium heat. Add green beans and cook for 3 minutes, stirring occasionally.

  3. Add 1/3 cup of water to skillet and cook until mostly evaporated.

  4. Add butter, squash, and Italian seasoning. Season with salt and pepper.

    Continue cooking, stirring occasionally, for about 4 minutes.

  5. Sprinkle pecans on top and serve.