Monday, August 8, 2011

Summer Squash and White Bean Saute

Summer Vegetables - the theme of last week's recipe swap sponsored by A Taste of Home Cooking. I was given a recipe for Summer Squash and White Bean Saute shared by the author of A journey through trying new things.

What a great recipe to bring out the best in these summer vegetables - I really liked it! I'm not a big fan of beans, but they added nice texture to this dish while giving it some protein.

Ingredients (I cut the below ingredients in half and still had 4 servings)

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, halved and sliced
  • 2 cloves garlic, minced (of course I still used 2!)
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 1 tbsp fresh oregano or 1 tsp dried
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 15 oz can cannellini or great northern beans, rinsed (I used small white beans)
  • 2 medium tomatoes, chopped
  • 1 tbsp red wine vinegar (I completely forgot to add this and didn't miss it)
  • 1/3 c 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.


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