Serve this light vegetable side dish with our Seared Scallops with Bacon.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
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