Summer Squash & White Bean Sauté

Summer Squash & White Bean Sauté


Ingredients

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium Onion Sliced
  • 2 cloves Garlic, minced
  • 1 Zucchini, halved lengthwise & sliced
  • 1 Yellow Squash, halved lengthwise & sliced
  • 1 Tbsp Fresh Oregano (or 1 tsp dried), chopped
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 can Cannellini or Northern Beans, drained and rinsed
  • 2 medium Tomatoes, chopped
  • 1 Tbsp Red-Wine Vinegar
  • ⅓ cup Shredded Parmesan Cheese

Directions
Heat oil in Large Skillet over Medium Heat. Add Onion & Garlic and cook, stirring, about 3 min (until just beginning to soften).

Add Zucchini, Squash, Oregano, Salt, & Pepper and stir to combine. Reduce heat to Low, cover, and cook, stirring once, until veggies are tender-crisp (3-5 min).

Stir in Beans, Tomatoes, Vinegar. Increase heat to Medium and cook, stirring, until heated through (about 2 min). Remove from heat and stir in Cheese.

Adapted from an Eating Well Recipe From 2008