Recipe: Zucchini with Salsa Verde

Salsa Verde Recipe

Fresh vegetables and herbs make a starring appearance in this zucchini and green beans with salsa verde recipe. Make a double batch of the salsa verde. You’ll discover how delicious it is on chicken, fish, and tossed into a bowl of any grain. That will make for a great way to add a little flavor to all of your favorite healthy dishes!

Salsa Verde Ingredients

  • 1 tablespoon olive oil
  • ¾ pound green beans, trimmed
  • 8 ounces zucchini, cut into ½-inch pieces lengthwise
  • ¼ cup low sodium chicken broth
  • ¼ cup parsley
  • 1 small clove garlic, roughly chopped
  • 2 teaspoons capers
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup olive oil


  • Heat oil in a large pan. Add vegetables, salt and chicken broth.
  • Cover and cook vegetables about 6 minutes, until crisp-tender.
  • While vegetables cook prepare salsa verde. Place parsley, garlic, capers, salt, and pepper in a food processor or blender. Pulse a few times to chop ingredients.
  • With machine running add olive oil.
  • Turn off heat under the cooked vegetables and toss with salsa verde.

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