Heat the olive oil in a small skillet over medium heat. Add the trimmed green beans and cook, stirring often, for 1 minute.
Add the water and cover with a lid; cook for 2 minutes. Remove lid and add the butter, minced garlic, and lemon juice.
Season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly for 1 minute, or until crisp-tender. Serve topped with the lemon zest. Enjoy.
Side Note: I used thin Haricot Verts for this recipe. If you use large green beans they may take longer to cook.