Summer Squash and White Bean Saute from Spank

Summer Squash and White Bean Sauté
From EatingWell.com
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. Double it and toss the leftovers with bowtie pasta for lunch the next day. Serve with: Brown rice or bulgur.
Nutritional Information(per serving)
Calories
195
Total Fat
6g
Saturated Fat
2g
Cholesterol
5mg
Sodium
600mg
Total Carbohydrate
25g
Dietary Fiber
--
Sugars
--
Protein
11g
Calcium
--
Serves: 4 Edit


Total Time: 30 min
Ingredients
1 tablespoon(s) extra-virgin olive oil
1 medium onion, halved and sliced
2 clove(s) garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 can(s) cannellini or great northern beans, rinsed (see Note)
2 medium tomatoes, chopped
1 tablespoon(s) red-wine vinegar
1/3 cup(s) finely shredded Parmesan cheese
Directions
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.
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.
Note: 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.