Greek String Bean and Zucchini Stew

Adapted from

1 pound of fresh string beans (yellow or green), trimmed
2–3 medium zucchini
1 onion (medium or large), chopped
1–2 cloves garlic, minced
1 1/2 cups tomato, finely diced
1/2 cup water (more as needed)
Olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 tablespoons fresh lemon juice (optional)
Feta cheese (optional)

  • Keep beans whole or cut/break in half. Slice zucchini into 1/4-inch rounds.
  • Heat 2 tablespoons of olive oil in a large saucepan or skillet; sauté onion and garlic over medium heat until onion has softened (around 5–7 minutes).
  • Stir in tomatoes and water, then add beans, zucchini, salt, and pepper.
  • Bring to a boil, reduce heat, and simmer covered for 30 minutes or until beans are tender and mixture is stew-like.
  • Stir in lemon juice if using and add more salt and pepper to taste if necessary.
  • Serve hot or at room temperature with feta cheese on the side.


Serves 4–6. Prep time, 30 minutes; cook time, 1 hour.

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