Summer Squash and White Bean Saute

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Summer Squash and White Bean Saute calories by ingredient
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Makes 4 very large servings. Makes 4 very large servings.
Number of Servings: 4


    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.

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