Summer Squash & White Bean Sauté

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Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur.

 Summer Squash & White Bean Sauté
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, halved and sliced

  • 2 cloves garlic, minced

  • 1 medium zucchini, halved lengthwise and sliced

  • 1 medium yellow summer squash, halved lengthwise and sliced

  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)

  • 2 medium tomatoes, chopped

  • 1 tablespoon red-wine vinegar

  • 1/3 cup finely shredded Parmesan cheese

Directions
  1. 4 servings, about 1 1/4 cups each

  2. 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.

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


Nutritional Facts

Servings
4
Per serving
Calories
195
Carbohydrates
25g
Fat
6g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
11g
Cholesterol
5mg
Dietary Fiber
8g
Potassium
726mg
Sodium
600mg
Added Sugars
Exchanges
1 starch
2 vegetable
1 plant-based protein
1 fat
Carbohydrate Servings
1
Vitamin C (50% daily value)
Folate &amp
Potassium (21% dv)
Calcium
Magnesium &amp
Vitamin A (15% dv)

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