Summer Squash and White Bean Saute'

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Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 1 medium onion, halved and sliced
• 2 clove(s) garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 can(s) cannellini or great northern beans, rinsed (see Note)
• 2 medium tomatoes, chopped
• 1 tablespoon(s) red-wine vinegar
• 1/3 cup(s) finely shredded Parmesan cheese

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes.
3. Add zucchini, summer squash, oregano, salt and pepper and stir to combine.
4. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
5. Rinse beans well - stir in beans, tomatoes and vinegar.
6. Increase heat to medium and cook, stirring, until heated through, about 2 minutes.
7. Remove from the heat and stir in Parmesan.