Summer Squash and White Bean Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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. Remove from the heat and stir in Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user LIDASTROUP.
1 tablespoon oil, olive, extra virgin 1 medium onion(s), halved and sliced 2 clove(s) garlic, minced 1 medium zucchini, halved lengthwise and sliced 1 medium squash, yellow, halved lengthwise and sliced 1 tablespoon oregano, fresh, chopped, or 1 teaspoon dried 1/4 teaspoon salt 1/4 teaspoon pepper, black ground 1 can(s) beans, cannellini, or great northern beans, rinsed, 15- or 19-ounce can 2 medium tomato(es), chopped 1 tablespoon vinegar, red wine 1/3 cup(s) cheese, Parmesan, finely shredded
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. Remove from the heat and stir in Parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user LIDASTROUP.
Nutritional Info Amount Per Serving
- Calories: 232.0
- Total Fat: 6.7 g
- Cholesterol: 6.6 mg
- Sodium: 651.5 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 9.6 g
- Protein: 13.8 g
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