Now is the mid-summer season of squash, green beans and lovely herbs.  Here is a great way to use your green beans and a few other items and as usual, it is super easy.

Ingredients:
1 T. olive oil
1 sm onion, halved & sliced
1 T. finely chopped fresh oregano (or 1 tsp. dried)
1/2 cup white wine or low-sodium chicken broth
1 lb. green beans, trimmed
1 med. squash or zucchini, halved and cut into 1-inch pieces
1 cup chopped tomatoes
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup finely shredded Parmesan cheese

Preparation:
Heat oil in a large skillet over medium heat.
Add onion and oregano and cook, stirring, until softened and beginning to brown.
Add wine (or broth) and bring to a boil.
Add green beans, reduce heat to a simmer, cover, and cook for 10 minutes, stirring once or twice.
Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.
Season with salt and pepper and serve sprinkled with Parmesan.

 Print This Page