Ribbon Zucchini with Yellow Wax Beans

Serve this light vegetable side dish with our Seared Scallops with Bacon.

  • Servings: 4

Photography: Gentl & Hyers

Source: Martha Stewart Living, September 2000


  • 1 pound small zucchini, 4 to 6 zucchinis
  • 1 tablespoon olive oil
  • 1 small yellow onion, peeled and finely diced
  • 4 ounces yellow wax beans, cut into 1/2-inch dice
  • 2 plum tomatoes, seeded and cut into 1/4-inch dice
  • 2 tablespoons freshly chopped chives
  • Salt and freshly ground pepper


  1. Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut each side into long, thin strips.

  2. Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans, and saute until just beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.

  3. Reduce heat to medium, cover, and cook until zucchini is tender and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.

Cook's Notes

Look for zucchini that are about 5 to 6 inches long.


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