Simple, tasty side dish which is quick and easy to prepare.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

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Nutrition Facts

89 calories; protein 5.1g; carbohydrates 19.6g; fat 0.9g; sodium 167.7mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
09/18/2014
We really enjoyed this dish! It was a great combination of vegetables and the lemon juice gave it a bright flavor. The coriander was a nice touch and everyone loved it. The only thing I did differently was to use fresh parsley instead of dried. Read More
(9)

Most helpful critical review

Rating: 3 stars
08/30/2015
The idea of these three vegetables was appealing; however as it turned out I did not enjoy the dish. I was neither a fan of the coriander nor the lemon juice. Especially the lemon juice. And given this is a sauté where was the fat? I used olive oil. Other than maybe some minced garlic I should have left it at that. Read More
(9)
31 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
09/17/2014
We really enjoyed this dish! It was a great combination of vegetables and the lemon juice gave it a bright flavor. The coriander was a nice touch and everyone loved it. The only thing I did differently was to use fresh parsley instead of dried. Read More
(9)
Rating: 3 stars
08/30/2015
The idea of these three vegetables was appealing; however as it turned out I did not enjoy the dish. I was neither a fan of the coriander nor the lemon juice. Especially the lemon juice. And given this is a sauté where was the fat? I used olive oil. Other than maybe some minced garlic I should have left it at that. Read More
(9)
Rating: 5 stars
09/16/2014
This is a great recipe to make when your garden is overflowing with green beans, squash and cherry tomatoes! I used fresh parsley as that was also prolific in our garden. I used have a little EVOO & butter to cook the veggies in and waited until the very last minute to add the parsley and tomatoes so it stayed fresh. Everyone loved it! Read More
(8)
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Rating: 5 stars
09/18/2015
Just so happens I was given yellow squash green beans and cherry tomatoes from a relative's garden. Couldn't believe it when I found this recipe using those exact veggies:) I regularly use lemon juice on veggies and I love coriander but have never used it on veggies that I recall. Turns out I loved it. That along with the lemon juice complemented the produce very well. I'll be trying coriander on other veggies in the future. Read More
(2)
Rating: 5 stars
11/28/2014
Nice and bright veggie dish that complimented Thanksgiving dinner. Well received. Read More
(2)
Rating: 5 stars
11/30/2014
I didn't have any coriander on hand and I used fresh parsley instead of dried. I did start with a table spoon of olive oil too (I use olive oil for everything though). I also had to cook veggies longer than directions said but I like my green beans a little mushier. It was so good and healthy! Will make this again and like another person said great recipe for garden overflow next summer! A keeper! Read More
(1)
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Rating: 5 stars
09/15/2015
I put garlic salt. Read More
(1)
Rating: 5 stars
06/24/2019
Delicious! Used fresh cilantro instead of ground coriander and it was a great fresh flavor Read More
(1)
Rating: 5 stars
11/24/2017
This was Great! I omitted the lemon juice, sauteed with 1 tablespoon olive oil & 1 tablespoon butter, used fresh green beans and kept everything else the same. I also covered it for a few minutes to steam (We like our vegetables a bit softer). I wasn't sure about the coriander, but it added a nice subtle taste. Will definitely make again! Read More
(1)