Green Bean and Yellow Squash Saute is a flavorful, quick side dish perfect for weeknight dinners. It combines crisp green beans and tender yellow squash with Italian seasoning, roasted red peppers, and crunchy pecans for a satisfying, low-carb, gluten-free accompaniment.
How to Serve Green Bean and Yellow Squash Saute
This saute pairs well with chicken, pork, or steak and makes a bright contrast to richer main dishes. It’s naturally gluten free and low carb, and can be on the table in about 15 minutes. Mixing two vegetables keeps the flavor interesting and boosts nutrition compared with a single steamed vegetable.
Ingredients
- Pecans – provide crunch; walnuts or almonds work as substitutes.
- Olive oil – or use avocado oil or canola oil.
- Green beans – trim and cut into 1–2 inch pieces so they cook evenly and are easy to eat.
- Yellow squash – zucchini can be used in place of yellow squash.
- Butter – adds richness and helps glaze the vegetables.
- Italian seasoning – a blend of herbs to boost flavor.
- Roasted red peppers – diced, for color and a mild sweet-roasted flavor.
Recipe Suggestions
For a little heat, add 1/4 teaspoon of crushed red pepper flakes while cooking. For extra richness, finish with a light sprinkle of grated Parmesan or crumbled feta just before serving.
Storage
This saute stores and reheats well. Cool completely, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat or in the microwave until warmed through; add a splash of water or a pat of butter if it seems dry.
More Healthy Sides
- Crispy Roasted Okra and Bacon
- Parmesan Roasted Cauliflower
- Bacon Pecan Cabbage
- Lemon Butter Broccoli
- Fresh Corn and Zucchini Saute
- Japanese Zucchini
Green Bean and Yellow Squash Saute
Green Bean and Yellow Squash Saute makes a tasty side for dinner. Easy to make, it’s flavored with Italian seasoning, roasted red peppers, and a few crunchy pecans.
Side Dish
American
gluten free, low carb, vegetarian
Ingredients
- 1/3 cup chopped pecans
- 1 tablespoon olive oil
- 12 ounces green beans, trimmed and cut into 1–2 inch pieces
- 1 large or 2 medium yellow squash, quartered lengthwise and sliced into 1/2-inch pieces
- 1 1/2 tablespoons butter
- salt and pepper, to taste
- 1/4 teaspoon Italian seasoning
- 1/4 cup diced roasted red peppers
Instructions
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Place the pecans in a large nonstick skillet over medium heat. Toast for about 2 minutes, shaking the pan frequently until fragrant. Remove the pecans and set aside.
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In the same skillet, heat the olive oil over medium heat. Add the green beans and cook for about 3 minutes, stirring occasionally.
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Add 1/3 cup water to the skillet and cook until mostly evaporated; this helps soften the beans without overcooking.
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Add the butter, yellow squash, and Italian seasoning. Season with salt and pepper. Continue cooking, stirring occasionally, for about 4 minutes or until the squash is tender but not mushy.
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Stir in the diced roasted red peppers, sprinkle the toasted pecans on top, and serve warm.