|1 tablespoon||olive oil|
|2||zucchini sliced into 1/2 inch half moons|
|1/2 pound||green beans washed and trimmed|
|6||cloves garlic, peeled and smashed|
|1/2 cup||chicken stock|
|Salt and crushed red pepper flakes|
|Grated Pecorino Romano cheese, for garnish|
- In a skillet, heat the olive oil. Add the zucchini, green beans, garlic, and chicken stock. Season with salt and red pepper flakes. Cover and simmer for 5 to 7 minutes, or until green beans are tender.
- Transfer to serving platter and garnish with Pecorino Romano cheese.
This recipe was featured in the One Fish, Two Fish, Rockfish, Blue Fish episode of Emeril Green.
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