Low Carb Green Beans Zucchini Basil Verde. There are probably hundred of recipes for a green verde sauce and this Green Beans Zucchini Basil Verde is another. Verde can have a mixed and varied set of ingredients but it mostly seems to have capers & lemon juice which makes pretty much anything piquant. The idea is to feature the meat, vegetables, or a combination of both without overpowering them and hopefully what this low carb green beans zucchini basil verde is doing here.
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- ⅓ C Fresh Chopped Basil
- ½ C Chopped Green Onion Tops
- 1 T Dried Parsley
- 2 T Capers
- 1 T Lemon Juice
- 2 t Dijon Mustard
- 2 t Dried Mint
- 1 t Crushed Garlic
- ¼ C T Olive Oil
- ½ t Salt
- ½ t Pepper
- More Salt & Pepper To Taste
- 1 Lb Green Beans Cut In Half Diagonally
- ¼ C Olive Oil (Divided)
- ¾ C Water (+ More As/If Needed)
- 1 Lb Zucchini Cut Into About ¾”x2-2½” Pieces (I Cut Mine Into Wedges)
- Put first 8 ingredients into processor, pulsing until everything is pretty well sticking to the sides.
- Scrape down sides, add olive oil, and process to a paste. Add more olive oil as/if needed to make a thick slurry.
- To large sauté pan, add water, 2 T olive oil & green beans, toss to coat, cover and simmer until beans are tender, water has evaporated, and to your liking. Set aside.
- Add last 2 T olive oil to sauté pan turn heat to medium and sauté uncovered until tender and they have reached a medium brown color.
- Add back beans, add sauce verde, and heat to serving temperature.
- 6 Servings
- 208 Calories, 2.3g Protein, 18.8g Fat, 10.8g Carbs, 4.7g Fiber, 6.1g Net Carbs
- Don't worry if your green beans wrinkle-it's perfectly normal. I actually let mine brown (caramelize) for a little added flavor.