Ingredients for Summer Squash White Bean Saut
- Extra Virgin Olive Oil
- 1/2 medium yellow onion, chopped
- Garlic Cloves
- 2 medium zucchini, halved lengthwise and sliced
- 2 medium summer squash, halved lengthwise and sliced
- Fresh Oregano
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Cannellini Beans
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- Red Wine Vinegar
- Parmesan Cheese
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How to Make Summer Squash White Bean Saut
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1/2 medium yellow onion, chopped, and 2 cloves garlic, minced, and cook, stirring frequently, until softened, about 3 minutes.
- Add 2 medium zucchini, halved lengthwise and sliced, 2 medium summer squash, halved lengthwise and sliced, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
- Reduce heat to low, cover, and cook, stirring once, until the vegetables are tender-crisp, about 3-5 minutes.
- Stir in 1 (15-ounce) can cannellini beans, rinsed and drained, 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped, and 1 tablespoon red wine vinegar.
- Increase heat to medium and cook, stirring frequently, until heated through, about 2 minutes.
- Remove from the heat and stir in 1/4 cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
10g
Carbs
11g
