Summer Squash and White Bean Saute

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.