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, sliced, pureed, sealed in freezer bags, and froze for recipes and 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.
dash of garlic powder
kosher or sea salt and fresh ground pepper, to taste
light sprinkle of Italian seasoning
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.