Summer Squash & White Bean Saute
Source of Recipe
Eating Well Magazine August 2008
Recipe Introduction
Active Time: 30 minutes; Total: 30 minutes
Serve with: brown rise or bulgur
List of Ingredients
- 1 tbsp extra-virgin olive oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 medium zucchini, halved lengthwise & sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 1 tbsp chopped fresh oregano or 1 tsp dried
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 - 15 or 19 oz can cannellini or great northern beans, rinsed
- 2 medium tomatoes, chopped
- 1 tbsp red-wine vinegar
- 1/3 cup finely shredded Parmesan cheese
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
- Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.
Final Comments
Makes 4 servings, about 1 1/4 cups each.
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