Total Calories: 156
Cook beans in salted water until crisp tender, about 7 minutes. Cool beans in ice water; drain; set aside. Cut zucchini into 8 (1 1/2-inch) slices. Carve out the centers so that you have rings with 1/4-inch rims.
Steam zucchini rings 2–3 minutes until crisp tender. Immerse rings in ice water and drain well. Poke 8–12 beans through each zucchini ring. Arrange bundles in a 9x13-inch casserole dish.
Combine remaining ingredients in a blender and pour over beans. Cover and refrigerate for 24 hours.
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