Summer Squash & White Bean Saute

WW 5 PP Serve over brown rice or bulgur.

Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Tbs extra virgin olive oil

  • 1

    medium onion, halved & sliced

  • 2

    cloves garlic, minced

  • 1

    medium zucchini, halved lengthwise & sliced

  • 1

    medium yellow summer squash, halved lengthwise & sliced

  • 1

    Tbs chopped fresh oregano, or 1 tsp dried

  • 1/4

    tsp salt

  • 1/4

    tsp freshly ground black pepper

  • 1

    15-oz can cannellini

  • 2

    medium tomatoes, chopped

  • 1

    Tbs red wine vinegar

  • 1/3

    cup finely grated Parmesan Cheese

Directions

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. 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. 2. Stir in the beans, tomatoes and vinegar; increase the heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

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