Summer Squash & White Bean Saute

By thatjerseygirl

WW 5 PP
Serve over brown rice or bulgur.

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

Details

Servings 4

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.