Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 small onion, halved and sliced

  3. 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried 1/2 cup white wine or reduced-sodium chicken broth

  4. 1 pound green beans, trimmed

  5. 1 medium summer squash or zucchini, halved and cut into 1-inch pieces

  6. 1 cup halved cherry tomatoes or grape tomatoes

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon freshly ground pepper

  9. 1/4 cup finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. 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. Serve sprinkled with Parmesan.


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