Vegetarian

Summer Squash and White Bean Saute is for Dinner.

Summer Squash and White Bean Saute takes 20 minutes to prepare.

Summer Squash and White Bean Saute takes 10 minutes to cook.

Summer Squash and White Bean Saute makes 4 servings.

The ingredients for Summer Squash and White Bean Saute are:

1 tablespoon oil, olive, extra virgin
1 medium onion(s), halved and sliced
2 clove(s) garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium squash, yellow, halved lengthwise and sliced
1 tablespoon oregano, fresh, chopped, or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 can(s) beans, cannellini, or great northern beans, rinsed, 15- or 19-ounce can
2 medium tomato(es), chopped
1 tablespoon vinegar, red wine
1/3 cup(s) cheese, Parmesan, finely shredded

Here is how you make Summer Squash and White Bean Saute:

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. 2. 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. Number of Servings: 4Recipe submitted by SparkPeople user LIDASTROUP.

The nutritional information for Summer Squash and White Bean Saute is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 232.0

• Total Fat: 6.7 g
• Cholesterol: 6.6 mg
• Sodium: 651.5 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 9.6 g
• Protein: 13.8 g