Sautéed Green Beans and Yellow Squash with Garlic and Lemon

Green Bean and Yellow Squash Sauté is a flavorful, easy side dish that pairs well with weeknight dinners. Ready in about 15 minutes, it combines tender green beans and squash with Italian seasoning, roasted red peppers, and crunchy pecans for texture and flavor.

How to Serve Green Bean and Yellow Squash Sauté

This vegetable sauté complements chicken, pork, or steak and works well as a light vegetarian main with a grain or a salad. It’s naturally low carb and gluten free, and its quick cook time makes it a great option for busy evenings.

Mixing two vegetables keeps the side interesting and adds color and nutrients to the plate. The roasted red peppers add sweetness while pecans contribute a toasty crunch.

Ingredients

• Pecans – chopped; walnuts or almonds can be substituted.
• Olive oil – avocado or canola oil may be used instead.
• Green beans – trimmed and cut into 1–2 inch pieces to speed cooking and make them easy to eat.
• Yellow squash – use zucchini if preferred.
• Butter – for richness.
• Italian seasoning – a blend of dried herbs for easy seasoning.
• Roasted red peppers – diced, for sweetness and color.
• Salt and pepper – to taste.

Recipe Suggestions

For a bit of heat, add 1/4 teaspoon crushed red pepper flakes while cooking. Finish with a sprinkle of grated Parmesan or crumbled feta for extra savory depth.

Storage

The sauté stores well in an airtight container in the refrigerator for 3–4 days and reheats nicely in a skillet or microwave. Make a double batch to have a quick side ready for later in the week.

More Healthy Sides

• Crispy Roasted Okra and Bacon
• Parmesan Roasted Cauliflower
• Bacon Pecan Cabbage
• Lemon Butter Broccoli
• Fresh Corn and Zucchini Sauté
• Japanese Zucchini

Print

Green Bean and Yellow Squash Saute

Green Bean and Yellow Squash Sauté 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 and toast about 2 minutes, shaking the pan often. Remove and set aside.

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

3. Add 1/3 cup water to the skillet and cook until mostly evaporated to help soften the beans.

4. Add the butter, sliced squash, and Italian seasoning. Season with salt and pepper. Continue cooking, stirring occasionally, about 4 minutes, until squash is tender but not mushy.

5. Stir in the diced roasted red peppers, sprinkle the toasted pecans on top, and serve warm.