Green Beans with Lemon Zest

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Green Beans with Lemon Zest

The first time I had this dish I thought it was one of the best ways to make fresh green beans then and still do. The brightness of the lemon zest is delicious. Below the recipe I will give you several versions that I use throughout the year.

Serves 4
Serving Size: ¾ cup
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes


  • 1 teaspoon salt (additional to taste)
  • 1 pound fresh green beans with the vine end removed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon zest
  • Salt to taste


  1. Bring 2 cups of water and 1 teaspoon of salt to a boil.
  2. Boil (blanch) the green beans for 5 minutes or until just a little soft, don’t overcook.
  3. Drain the green beans well. If doing this in advance, shock in ice water.
  4. Heat the olive oil in a large skillet or stir fry pan.
  5. Add the green beans and cook for 1-2 minutes.
  6. Add the lemon zest and stir well.
  7. Adjust the salt to taste.

NOTE: You can blanch the green beans ahead of time — just shock in ice water and refrigerate. You can also use frozen green beans. Thaw and start at step #4.

Other variations:

  1. Omit the lemon zest and add toasted slivered almonds.
  2. Omit the lemon zest and add 1 teaspoon sesame oil, 2 teaspoons sesame seeds, and 1 teaspoon hot sauce such as sambal or sriracha.

Nutrition Information per Serving:(Based on green beans with lemon zest and 1 teaspoon salt)

  • Serving Size: ¾ cup
  • Vegetables: ¾ cup
  • Fruits: 0 cups
  • Calories: 55 calories
  • Carbohydrates: 6 grams
  • Fiber: 2 grams
  • Protein: 2 grams
  • Fat: 4 grams
  • Sodium: 486 mg

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4 comments on “Green Beans with Lemon Zest

  1. Tricia on

    I made mine similar to Rice a Roni; I fried the rice and pasta in sesame oil w/ fresh garlic, onion boiled those in Knorr’s Pollo chicken broth. I used the lemon zest and some red pepper flakes at the end -My family LOVED IT. Great recipe!


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