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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup chopped zucchini |
1/2 cup sliced onion |
1/2 cup sliced celery |
1/2 cup diced red bell pepper |
1 teaspoon dried oregano |
2 garlic cloves, minced |
1 cup diced tomato |
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained |
2 rosemary sprigs |
1 cup chopped spinach |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.
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