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
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.

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.