1 tablespoon extra-virgin olive oil1 medium onion, halved and sliced2 cloves garlic, minced1 medium zucchini, halved lengthwise and sliced1 medium yellow summer squash, halved lengthwise and sliced1 tablespoon chopped fresh oregano, or 1 teaspoon dried1/4 teaspoon salt1/4 teaspoon freshly ground pepper1 15- or 19-ounce can cannellini or great northern beans, rinsed 2 medium tomatoes, chopped
1 tablespoon 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.
Eating Well
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2012.