Green Beans And Zucchini With Sauce Verte Recipe

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Green Beans And Zucchini With Sauce Verte
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  1. Sauce Verte
  2. Blend first 7 ingredients in processor until finely chopped.
  3. With machine running, gradually add olive oil.
  4. Process until coarse puree forms.
  5. Season sauce verte to taste with salt and pepper.
  6. (Can be made 1 day ahead. Cover and refrigerate.)
  7. Vegetables
  8. Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water.
  9. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes.
  10. Uncover; cook until vegetables are just tender, about 2 minutes longer.
  11. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 125.58 Kcal (526 kJ)
Calories from fat 88.65 Kcal
% Daily Value*
Total Fat 9.85g 15%
Sodium 106.13mg 4%
Potassium 440mg 9%
Total Carbs 7.78g 3%
Sugars 2.48g 10%
Dietary Fiber 3.07g 12%
Protein 3.44g 7%
Vitamin C 32mg 53%
Iron 1.5mg 9%
Calcium 47.1mg 5%
Amount Per 100 g
Calories 78.19 Kcal (327 kJ)
Calories from fat 55.19 Kcal
% Daily Value*
Total Fat 6.13g 15%
Sodium 66.08mg 4%
Potassium 273.94mg 9%
Total Carbs 4.84g 3%
Sugars 1.54g 10%
Dietary Fiber 1.91g 12%
Protein 2.14g 7%
Vitamin C 19.9mg 53%
Iron 1mg 9%
Calcium 29.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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