Summer Squash & Beans with Sauce Verte

This recipe may become your go-to zucchini preparation!

Number of Servings: 4


Sauce Verte

1/2 cup fresh basil leaves, packed
1 green onion, coarsely chopped
1/4 cup fresh Italian parsley, packed
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, peeled
¼ cup extra virgin olive oil


2 tablespoons olive oil
1 pound green beans, trimmed
& blanched
1 pound zucchini, halved
lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
Italian parsley leaves, for garnish


Sauce Verte

Blend first 7 ingredients in processor until finely chopped.
With machine running, gradually add olive oil.
Process until coarse puree forms.
Season sauce verte to taste with salt and pepper.


Heat oil in heavy large nonstick skillet over medium-high heat.
Add vegetables; stir until coated.
Sprinkle with salt and 3 tablespoons water.
Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes.
Uncover; cook until vegetables are just tender, about 2 minutes longer.

Stir in enough sauce verte to coat vegetables generously.
Season with salt and pepper.
Transfer to bowl.
Garnish with parsley and serve.