Ribbon Zucchini With Yellow Wax Beans Recipes

RIBBON ZUCCHINI WITH YELLOW WAX BEANS

Steps:

• Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut each side into long, thin strips.
• Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans, and saute until just beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.
• Reduce heat to medium, cover, and cook until zucchini is tender and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.

ZUCCHINI RIBBONS WITH HERBED BUTTER

Steps:

• Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
• Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

NANA'S YELLOW (WAX) STRING BEANS

Steps:

• Cook beans in salted boiling water until soft (not crispy) tender and drain.
• Add butter and mix until butter melts.
• Add cracker crumbs, salt and pepper, stir to combine and serve.

GREEN BEANS WITH ZUCCHINI

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.

YELLOW WAX BEAN CASSEROLE

Steps:

• 1. Place drained beans in a buttered casserole dish. Set aside.
• 2. In a skillet add the chopped bacon, onion, mushrooms, salt, pepper and sugar. Slowly saute until onion start to shrink, about 20 minutes.
• 3. Add garlic and saute another minute. Srizzle in the white wine vinegar. Stir to blend, season with more salt and pepper if needed.
• 4. Pour mixture over beans in casserole and gently fold in. Set aside covered while making the sauce.
• 5. Sauce: Combine the butter, bacon grease, onion dip, white wine vinegar and sugar in the slillet over medium heat . Stir to blend and combine well. Drizzle over bean mixture and fold in gently until well coated. Heat in warm oven or micro-wave until heated through. Note: You can place in the refrigerator until dinner and heat up until heated through about 25 minutes.

RIBBON ZUCCHINI WITH YELLOW WAX BEANS

Steps:

• slice zukes intl long ribbons: cutting lengthwise, slice the sides from aroudn teh seedy core of each squash; discard core. Cut each side into long, thin strips Heat large saute pan over med-high heat and add olive oil. Add onion and yellow beans and saute until just beginning to brown, about 2 minutes. Add zukes and 1/2 cup water and stir to combine. Reduce heat to medium, cover and cook until zukes are tender and flexible, about 5 minutes. Stir in the tomato, chives, salt and pepper and remove from heat.