Summer Squash & White Bean Sauté


I love a healthy vegetable packed recipe that makes great leftovers. This was easy to prepare and made an excellent lunch the next day. I served it over whole grain pasta but any grain would work. Next time I'm going to use farro.  

Summer Squash & White Bean Sauté  

From EatingWell:  July/August 2008

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.

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes


  • 1 tablespoon 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 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 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


  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. 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.
  2. 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.


Per serving : 195 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 5 mg Cholesterol; 25 g Carbohydrates; 11 g Protein; 8 g Fiber; 600 mg Sodium; 726 mg Potassium
1 Carbohydrate Serving