Brenda’s Skillet Garden Squash & Green Beans

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This is the side dish that shows up on our table more than anything else in July, mostly because it’s the one that uses up whatever the garden handed us that morning. Zucchini and green beans, fried down simple in a cast iron skillet with butter and whatever herbs are looking good. No fuss, no recipe card needed after the first time you make it.

Ingredients

• 1 lb fresh green beans, trimmed and snapped into 2-inch pieces
• 2 medium zucchini or yellow squash, sliced into half-moons
• 1 small onion, thinly sliced
• 3 tablespoons butter (or bacon drippings)
• 2 cloves garlic, minced
• 1/4 cup water or chicken broth
• A small handful of fresh basil or thyme, torn or chopped
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)

Instructions

1. Melt the butter in a large cast iron skillet over medium heat. Add the onion and cook until soft, about 4–5 minutes.
2. Add the green beans and the water or broth, cover, and cook 8–10 minutes, until the beans are bright green and crisp-tender.
3. Uncover, add the squash and garlic, and cook uncovered another 6–8 minutes, stirring occasionally, until the squash is tender and any extra liquid has cooked off.
4. Season with salt, pepper, and red pepper flakes if using. Stir in the basil or thyme right at the end so it stays bright and doesn’t turn bitter from too much heat.
5. Serve warm, straight out of the skillet.

This one’s forgiving. Short on green beans, use more squash. Short on squash, use more beans. It’ll turn out right either way. If you want to grow your own, check our guides for zucchini, green beans, and basil.