Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.52 Kcal (379 kJ) | ||
| Calories from fat | 49.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 8% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 2% | |
| Sodium | 269.25mg | 11% | |
| Potassium | 217.52mg | 5% | |
| Total Carbs | 6.61g | 2% | |
| Sugars | 3.04g | 12% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 12mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 104.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 78.62 Kcal (329 kJ) | ||
| Calories from fat | 43.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 8% | |
|---|---|---|---|
| Cholesterol | 4.12mg | 2% | |
| Sodium | 233.87mg | 11% | |
| Potassium | 188.94mg | 5% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 2.64g | 12% | |
| Dietary Fiber | 1.43g | 7% | |
| Protein | 3.38g | 8% | |
| Vitamin C | 10.4mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 91.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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