Green Beans, Zucchini and Toasted Garlic

By: Dorine Lam, RDN, MS, MPH

The green beans are a great component of this recipeGarlic’s antioxidant properties promote the well-being of the heart and immune systems and helps maintain healthy blood circulation.

  • 1 pound green beans, trimmed
  • 2-3 Green, Yellow or both zucchini sliced
  • 1-2 Teaspoons of butter
  • 1-2 Tablespoons Extra Virgin Olive Oil or Grapeseed Oil
  • 4-8 Garlic Cloves (thinly sliced, or chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
  2. Repeat with the Zucchini.
  3. Heat a large skillet over medium high heat. Add butter and oil; swirl until butter melts. Add garlic; sauté for 30 seconds. Remove garlic; set aside. Add beans and zucchini; sprinkle with salt and pepper (Johnny’s seasoning salt is an option also). Cook 2 minutes, tossing frequently. Top with garlic.

© Copyright 2013 Michael Lam, M.D. All Rights Reserved.

The green beans are a great component of this recipe