Sunday, August 18, 2013

Green Beans with Zucchini

(adapted from a recipe in Southern Living, November 2002)

1 lb green beans, in 1-1/2” pieces
2 T butter
1/2 small onion, diced (about 2 ounces)
1 medium zucchini, sliced
3 strips bacon, cooked and crumbled
1/4 t salt
1/4 t pepper

Cook green beans in boiling salted water until tender-crisp, about 10 to 15 minutes. Drain. In a large skillet over medium high heat, melt the butter, then sauté the onion for about 5 minutes, or until soft. Add the zucchini and sauté another 3 or 4 minutes, or until just tender. Stir in the beans and remaining ingredients and cook for a few minutes, until thoroughly heated through.

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