Zucchini and thyme saute
|Categories:||Vegetables, Quick & Easy, Vegetarian, Healthy|
|1 md||yellow squash|
|4 oz||green beans, fresh|
|1 sm||tomato or several cherry tomatoes|
|4||green onions-white part only|
|1 md||garlic clove|
|1 Tbsp||olive oil, extra virgin|
|1 tsp||thyme, leaves fresh|
|1/2 tsp||salt, or to taste|
|1/4 tsp||black pepper, or to taste|
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DirectionsRinse all veggies and cut squash into quarters lengthwise. Then slice into 1/4" pieces- on an angle, up the length of each piece.Snap ends off green beans and cut on angles into 1/2" pieces.
Chop tomatoes into large dice or quarter cherry tomatoes.
Thinly slice the whites of the green onions.
Mince garlic or use a microplaneHeat a large heavy skillet over medium high heat.
Add olive oil, onion and garlic, stirring for 30-60 seconds, then add green beans. Cook stirring occasionally for 1 minute, then add remaining vegetables. Continue cooking 2-3 minutes.
Sprinkle with Thyme, salt and pepper.
Continue cooking an additional 1-2 minutes.
Do not overcook, the squash should retain it's form and not be mushy.