Greek String Bean and Zucchini Stew

Share this post

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
1½ cups tomato, finely diced
½ cup water (more as needed)

Olive oil:
½ teaspoon salt
¼ teaspoon pepper
1 to 2 tablespoons fresh lemon juice (optional)
Feta cheese (optional)

  • Keep beans whole or cut/break in half. Slice zucchini into ¼-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.


Sign up for our monthly newsletter


Recent Recipes articles:

September 19, 2016
February 16, 2016
January 11, 2016
August 11, 2015
Adapted from
June 24, 2015

More recent articles:

Keep your workouts outdoors this winter
September 28, 2016
Exploring the meaning of work in America
September 28, 2016
How to find your favorite variety of one of fall’s best fruits
September 25, 2016
Office etiquette for the election season
September 21, 2016
Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!