Recipes of Kurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

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Summer Squash & White Bean Saute

Friday, January 18, 2019
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Total time
30 minutes
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Preparation time
30 minutes
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Portions
4

Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn.

Ingredients
or1 tablespoon extra-virgin olive oil
or1 medium onion, halved and sliced
or2 cloves garlic, minced
or1 medium zucchini, halved lengthwise and sliced
or1 medium yellow summer squash, halved lengthwise and sliced
or1 tablespoon chopped fresh oregano, or 1 teaspoon dried
or¼ teaspoon salt (optional)
or¼ teaspoon freshly ground pepper
or1 15- or 19-ounce can cannellini or great northern beans, rinsed
or2 medium tomatoes, chopped
or1 tablespoon red-wine vinegar
Preparation
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.
3.
Each Serving is 1 1/4 Cup
Nutritional information
Per 100 gPer portion (311 g)% DRI
Energy65 kcal203 kcal10 %
Fat1 g4 g7 %
Fatty acids, total saturated0 g1 g4 %
Cholesterol0 mg0 mg0 %
Sodium115 mg358 mg15 %
Carbohydrate11 g33 g11 %
Sugars2 g7 gremove
Fiber3 g8 g32 %
Protein3 g11 gremove