Summer Squash & White Bean Sauté

Submitted by Pinay0618

"From Eating Well magazine."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 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 ounce) can cannellini beans or (15 ounce) can great northern beans, rinsed
• 2 medium tomatoes, chopped
• 1 tablespoon red wine vinegar
• 1⁄3 cup finely shredded parmesan cheese

directions

1. 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.
2. 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.

Reviews

[januarybride]

Very good recipe! I have had this recipe on my to-do list since it was published in the magazine and I am happy I finally made it! I had it over rice for a fun vegetarian lunch. I did find it a little bland, so I added Greek Seasoning and some lemon pepper which really pepped up the flavors. Thanks for posting.

 

[FlyingCook]

This is just delicious! I served it with a grilled pork chop with s&p and rosemary and it was a perfect meal. It looked very elegant on the plate and my DH called it restaurant quality. And easy to make - one of my new favorites.