Summer Squash & White Bean Sauté
About
A simple yet flavorful dish that includes various summer vegetables and white beans making this a protein packed meal. Pair this dish with your grain of choice or pasta.
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 1 Tbsp chopped fresh oregano, or 1 tsp dried
- 1/4 tsp freshly ground pepper
- 1 (15-or 19-ounce) can cannellini or great northern beans, rinsed
- 2 medium tomatoes, chopped
- 1 Tbsp red-wine vinegar
- 1/3 cup finely shredded parmesan cheese
Directions
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add 1 onion and 2 garlic cloves and cook, stirring, until beginning to soften, about 3 minutes. Add 1 zucchini, 1 summer squash, 1 tablespoon oregano, 1/4 teaspoon salt and 1/4 teaspoon 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 15 or 19 ounces of beans, 2 tomatoes and 1 tablespoon vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in 1/3 cup Parmesan.