Ingredients

• 2 yellows squash , sliced
• 1.5 cups green beans
• 1.5 cups halved cherry tomatoes
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried parsley
• 0.5 teaspoons ground coriander
• 0.13 teaspoons salt , or to taste
• 0.13 teaspoons ground black pepper , or to taste

Instructions

1. 1 Cook and stir squash and green beans in a large, nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir in tomatoes, lemon juice, parsley, coriander, salt, and black pepper; cook and stir until tomatoes have softened, 5 to 10 minutes.

Nutrition per serving