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Sauteed Squash and Green Bean Recipe

Alright, y’all. This green bean recipe is super easy and one of my family’s favorites. If you’ve been bored with the side dishes in your go-to list, check this one out.

green beans

I buy the big bag of organic green beans from Costco (let’s pretend it lasts us a long time, but it doesn’t – a couple weeks!). And it’s a great way to use some of your summer squash and ‘maters, too! And since I said last week that it was on this week’s menu, I figured I gotta share the recipe-love with y’all.

The flavor? Well, it’s like a party in my mouth (heyyyyyyy!). I mean, take a look at the ingredients: tomatoes (I just feel Italian when cooking with tomatoes. That’s ok, right?), balsamic vinegar and oregano. It’s a lovely marriage of flavors. Play around to see what your family likes more of – I can never use too much balsamic vinegar for my family. But if you use too much, you’ll overpower the happy green bean flaves.

When the babies were little, I would cook these veggies down a lot till they got nice and mash-able – so it’s a great Bon appétit, bébé! recipe.


If you have never made chicken stock before, you can try my recipe here. But in a pinch, I’d skip the stock and switch it out for water (no need to waste money on those cartons of stock!).

And if you don’t have tomatoes, skip. Or squash? Skip. Have carrots? Switch. You following me, here? This is kinda the mish-mash of side dishes…though, I do love it just as it’s listed here.

Did you make it? What’d you think?

Sauteed Green Beans and Squash
Serves 6
Easy and delicious side dish!
Write a review
Total Time
30 min
Total Time
30 min
  1. 1 T coconut oil
  2. 1 medium onion, diced
  3. 1 tsp dried oregano
  4. 1/2 cup chicken stock
  5. 1 T balsamic vinegar
  6. 1 lb green beans
  7. 1 large squash or zucchini, cut into small pieces
  8. 1 cup cherry or grape tomatoes, cut in half
  9. 1/4 tsp sea salt
  10. 1/4 tsp freshly ground pepper
  1. Heat oil, onion and oregano in a large skillet over medium heat, till onions soften and become translucent.
  2. Add chicken stock and vinegar and bring to a boil.
  3. Add green beans and zucchini and reduce heat; simmer for 10 minutes or until tender.
  4. Add tomatoes and simmer just until tomatoes are tender; add salt and pepper.
  1. If you prefer the squash less tender, you can wait and add them towards the end with the tomatoes.
Growing Up Triplets

Foodie-Friday Linky

And of course it wouldn’t be Friday without the opportunity to link-up your real-food recipes here!Foodie Friddays 1840 main

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Linked up on Real Food Wednesday at Kelly The Kitchen Kop, Wellness Wednesday at Intoxicated on Life.


  1. Yo! 🙂 So glad you posted this, was wanting to ask you what you’d poured in the green beans the other day, couldn’t remember! Gonna try this this week!

  2. I’m always looking for new (and yummy) side dishes! Thanks so much for hosting!

  3. Awww yum! Green Beans & Squash are two of my favorites! 😀


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