Green Beans with Zucchini Squash and Fresh Corn

1 1/2 pounds green beans
4 small zucchini
fresh corn from two ears
1/4 cup fresh basil
olive oil

1. Wash and slice the zucchini into thin circles, then halve. Wash and trim the green beans, and cut into third. Cut the corn off the cob and reserve, and wash and coarsely chop the basil.

2. In a large saute pan, heat as much olive oil as you’d like (I start with about 2 Tb. and add more as needed). Add the squash, and keep heat on medium high, stirring frequently to make sure it doesn’t burn. Reduce heat to low as the squash softens, adding a little more oil or water if necessary, then add the green beans. Cook for a few minutes, then add the corn and the basil and stir to combine.

3. Cook over low heat for about 5 minutes to let the flavors blend, and for the vegetables to reach desired consistency (I like mine pretty soft, but it’s all personal). Season with a little salt and pepper, and serve.

For 6.

1 Comment

  • Reply Happy Friday! | Curly Girl Press 26 July 2013 at 12:41 pm

    […] I need to use up some of the produce I’ve been hoarding buying lately; I’m going to try this veggy saute to serve with these […]

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