Quick Greek-style Summer Squash and Beans

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 259.6

Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 676.3 mg
Total Carbs: 49.5 g
Dietary Fiber: 12.8 g
Protein: 13.5 g

View full nutritional breakdown of Quick Greek-style Summer Squash and Beans calories by ingredient

Introduction

When an unexpected guest showed up, I threw this together at the last minute. It was a surprisingly successful experiment (everyone wanted seconds), and very low-fat, high fiber. I recommend using low-sodium options for the beans, broth, and tomatoes for even better nutritional values. When an unexpected guest showed up, I threw this together at the last minute. It was a surprisingly successful experiment (everyone wanted seconds), and very low-fat, high fiber. I recommend using low-sodium options for the beans, broth, and tomatoes for even better nutritional values.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 6

Ingredients

1/2 tsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

3 yellow summer squash, sliced

1 cup vegetable broth

1 can diced tomatoes

2 cans white beans (I used chickpeas and butter beans), drained and rinsed

1 tsp dried dill (or fresh!)

1 tsp black pepper

water, as needed

Directions

In a large frying pan, saute the onions in a bit of olive oil (I used spray olive oil) until soft. Add the garlic and squash and continue to saute, adding the broth a little bit at a time to steam-saute without much oil.

When the squash is cooked, add the remaining ingredients and cook until everything is hot. Adjust seasonings to taste. You can add water or broth if you want it more soupy or boil it down for less liquid. Serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user LEAHCARYA.