Summer Squash and White Bean Saute

Name: Summer Squash and White Bean Saute
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 1 1/4 cups each, 4 serving(s)
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

Submitted by kitty.rock

"From EatingWell: July/August 2008 -- Bountiful summer vegetables - zucchini, summer squash, fresh tomatoes - are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur. (1 Carbohydrate Serving. Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat)"

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Ready In:: 25mins
Ingredients:: 12
Yields:: 4 1 1/4 cups each
Serves:: 4

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 (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

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.
Serve with: Brown rice or bulgur.
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.