Italian Flat Beans with Zucchini & Tomatoes

200g flat beans, ends trimmed
300g zucchini, sliced into half-moons
2-3 tomatoes, diced (or 1 can diced tomatoes)
2 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper to taste

Bring a pot of salted water to boil. Add flat beans and cook for 10 minutes until crisp-tender.

Drain beans and set aside.

Heat olive oil in a large skillet over medium-high heat.

Add garlic and sauté for 1-2 minutes until golden.

Add sliced zucchini and sauté until golden, about 3-4 minutes.

Add diced tomatoes and the cooked flat beans to the skillet.

Season with salt and pepper, then simmer for 5 minutes, stirring occasionally.

Serve warm or at room temperature as a side dish.

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