White Bean & Veggie Saute

READY IN: 20mins
Recipe by Teddys Mommy

I had one medium sized pattypan squash left and tons of tomatoes from the garden. This is the result. Ingredients are approximate since this was a "throw stuff in without measuring it" type thing. I served this as a side dish with Lower Carb Lemon Caper Chicken--the flavors blended perfectly. :UPDATE: sadly I was out of mushrooms when I took my pictures, so you're not getting an EXACT visual of the recipe, but close. The trick is to cook it so the veggies are still semi-firm.

Top Review by katia

WOW!!! Excellent dish! Simple ingredients but the taste is so Good! I made some changes thought: I boiled my own white beans, I dont ever use canned, I used a green zucchini instead of a squash, simple red tomatoes instead of cherry tomatoes, added a carrot and at the end I added a few drops of fresh lemon juice! The result was a healthy, low cal dinner. I had it as main dish with a slice of whole wheat bread! So Good! Thanks Teddy's Mommy for posting! Made if for PAC 2007 Fall.

Ingredients Nutrition


  1. Warm olive oil in non-stick skillet until it pops when you put a drop of water into it over Medium-High heat.
  2. Add squash, yellow onion, and garlic to pan.
  3. Sauté until lightly browned.
  4. Add red & yellow tomatoes, mushrooms, and white beans, heat until beans are warmed through.
  5. I served this as a side dish with Recipe #218227 (Lemon Caper Chicken). The flavors blended perfectly.

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