Prep 10 mins
Cook 15 mins
From EatingWell: July/August 2008 -- Bountiful summer vegetables - zucchini, summer squash, fresh tomatoes - are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur. (1 Carbohydrate Serving. Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat)
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and sliced
- 2 garlic cloves, minced
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium summer squash, halved lengthwise and sliced
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 (15 -19 ounce) can cannellini beans (see Tip) or 1 (15 -19 ounce) can great northern beans, rinsed (see Tip)
- 2 medium tomatoes, chopped
- 1 tablespoon red wine vinegar
- 1⁄3 cup finely shredded parmesan cheese
- 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.
- Serve with: Brown rice or bulgur.
- TIP: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.
I made it just like the recipe said, and served it over brown Basmati rice. It was quick, easy and fabulous!