Last week, I spotted the most beautiful plump pole beans at my favorite Italian supermarket, Caputo’s. Into my basket they went. I held my breath as I searched out the zucchini, hoping to find some really small zucchini. Success was mine! Then all I needed were a few baby potatoes.
My mom used to make this very simple side dish of zucchini, green beans, and potatoes, particularly in the summer when local fresh produce was bountiful. It is simplicity itself as all you do is boil the vegetables together, adding the zucchini last as they require less time to cook than the beans and potatoes. Once the vegetables are tender, you just drizzle olive oil over them and salt and pepper to taste. There is a magic commingling of the vegetable flavors that is hard to describe other than saying it’s wonderfully delicious.
My mom has been gone a year now, but her recipes live on.
One year ago: Mama Musto’s Meatballs
Mama Musto’s Zucchini, Beans & Potato Side Dish
- 1 lb. green beans, trimmed and cut into bite-sized pieces
- 4 baby potatoes, cut in half
- 4 small zucchini, cut in half, then quartered lengthwise
- Olive oil
Place green beans and potatoes in pot and just cover with water. Bring to a boil; then cover and simmer for approx. 10 minutes. Add zucchini; simmer for additional 5 minutes or until all vegetables are tender.
Drain most of the water, leaving about a half inch of water in the pan. Drizzle olive oil over vegetables. Gently stir to distribute olive oil. I scoop up some of the remaining water to drizzle and help distribute the olive oil over the vegetables. Add salt and pepper to taste.