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    Summer Squash & White Bean Sauté

    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.

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 medium onion
    • 2 cloves garlic
    • 1 medium zucchini
    • 1 medium yellow summer squash
    • 1 tablespoon chopped fresh oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1 15- or 19-ounce can cannellini or great northern beans
    • 2 medium tomatoes
    • 1 tablespoon red-wine vinegar
    • 1/3 cup finely shredded Parmesan cheese

    Instructions

    Step 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.
    Step 2
    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.

    Tips

    Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

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