SUMMER SQUASH AND WHITE BEAN SAUTE

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Summer Squash and White Bean Saute image

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)

Provided by kitty.rock

Categories     Beans

Time 25m

Yield 4 1 1/4 cups each, 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

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