Despite the fact that our tomatoes still aren’t ripe, we do have zucchini from the garden. We’ve been enjoying it in gratins, stuffed and baked, raw and thinly sliced with parmigiano-reggiano, sauteed with cherry tomatoes over pasta and last weekend I served it with green beans and a sauce verte in a salad.
This recipe comes from the June issue of Bon Appetit and was the perfect accompaniment to our grilled flank steak. The green sauce is similar to pesto-herbs are blended in a food processor with garlic, capers, green onion, lemon juice and dijon mustard and then tossed with vegetables. It would be just as delicious as a topping for grilled chicken or fish or even mixed with pasta.
Green Beans and Zucchini with Sauce Verte
1/3 cup (packed) fresh basil
1 green onion coarsely chopped
2 tablespoons (packed) fresh parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise and then cut into 1/3″ wide strips
3 tablespoons water
Blend first seven ingredients in food processor until finely chopped. With the machine running, gradually add the olive oil. Process until coarse puree forms. Season to taste with salt and pepper. Can be made one day ahead. Cover and refrigerate.
Heat oil in a large skillet over medium-high heat. Add the vegetables and stir until well coated. Sprinkle with salt and the water. Cover and cook until vegetables are crisp-tender, about 4 minutes. Uncover and cook about 2 minutes more until just tender. Stir in enough sauce to coat vegetables generously. Serve warm or at room temperature. Serves: 6