Summer Squash And Bean Saute

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

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 -19 ounce) can cannellini beans (see tip) or 1 (15 -19 ounce) can great northern beans, rinsed (see tip)
• 2 medium tomatoes, chopped
• 1 tablespoon red wine vinegar
• 1/3 cup finely shredded parmesan cheese

Recipe

• 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.
• 2 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.
• 3 stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
• 4 remove from the heat and stir in parmesan.
• 5 serve with: brown rice or bulgur.
• 6 tip: while we love the convenience of canned beans, they tend to be high in sodium. give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. or, if you have the time, cook your own beans from scratch.