- 4
0/5
(0 Votes)
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
Preparation
Step 1
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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