Use up more of your garden squash recipe #2….
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, from Eating Well magazine, 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.
Summer Squash & White Bean Sauté
1 Tbs 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 Tbs chopped fresh oregano or 1 tsp dried
1/4 tsp salt
1/4 tsp freshly ground pepper
15 oz can cannellini or great northern beans, rinsed (see Tip)
2 medium tomatoes, chopped
1 Tbs red-wine vinegar
1/3 cup finely shredded Parmesan cheese
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.
Tip: Canned beans 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. Or, if you have the time, cook your own beans from scratch.