|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.
This recipe appears in: Vegetable Side Dish
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