Summer Squash & White Bean Sauté |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Eating Well magazine. 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 1 (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.
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