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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Tip: While we love the convenience of canned beans, they 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. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Facts

193 calories; protein 10.4g 21% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 7g 28% DV; sugars 7.1g; fat 6.4g 10% DV; saturated fat 1.9g 9% DV; cholesterol 4.8mg 2% DV; vitamin a iu 787.5IU 16% DV; vitamin c 29.6mg 49% DV; folate 81.3mcg 20% DV; calcium 154.7mg 16% DV; iron 2mg 11% DV; magnesium 61.3mg 22% DV; potassium 721mg 20% DV; sodium 599.1mg 24% DV; thiamin 0.2mg 21% DV.

Reviews (23)

Read More Reviews
24 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/15/2014
Fast and Delicious!! I made this with with white rice as in the picture along with pan-seared pork chops. It was amazing! The hubby loved it and even though my son isn't a big veggie eater he enjoyed smothering his rice and pork chops in the juice created by this sautee. The flavors paired extremely well together. Both my hubby and I are dieting and it felt great to eat something so delicious and have seconds without the guilt. He couldn't get over how tasty it was either. Definitely a winner and will be making this again whenever I need a delicious veggie/bean based side dish! Pros: Hubby loved it! Low calorie Very filling Cons: NONE! Read More
Rating: 1 stars
06/24/2014
Hubby and i both agreed this is not good and incredibly bland. No idea how this has such good reviews. What a waste of good produce. No suggestions on how to tweak/salvage this recipe. Read More
Rating: 5 stars
05/15/2013
Best tasting meal ever! This was an extremely tasty meal! All the flavors worked very well together and it was easy to prepare. I cannot believe how filling it was too! I ate this over brown rice for dinner and was full for the entire night. Pros: Flavorful easy to prepare very filling Read More
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Rating: 4 stars
05/11/2013
Hubby liked!! I added a little Better than Bouillion Chicken to it to enhance flavor but we will have this one again! Pros: Lots a veggies Read More
Rating: 5 stars
06/23/2012
Super veggie picnic main dish Added asian eggplant sliced in thin rounds served over wheat berries. Served with crusty bread on the side. Good for sopping up juice. Yum! Good suggestion and will try basalmic vinegar next time. Carried it warm to a winery for a picnic dinner celebrating my hubby's birthday. Was a hit! Pros: esy fresh delish Read More
Rating: 4 stars
06/19/2012
Simple and delicious The flavors of the oregano squash and onions really worked well together. Tasty and hearty enough to eat on its own too! Pros: Easy inexpensive to make healthy tasty Cons: none Read More
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Rating: 5 stars
10/30/2011
Very tasty and easy. A keeper. Would reduce the amount of oregano...slightly overpowering. Read More
Rating: 5 stars
10/30/2011
Made this for dinner last night and it was delicious. I had leftovers so I brought it to work for lunch the next day and they reheated well. Would definitely make this again. Read More
Rating: 5 stars
10/30/2011
We had this with dinner last night and really enjoyed it. Very quick and easy to prepare. We'll definitely fix this again. Read More
Rating: 5 stars
10/30/2011
Excellent!! Quick and Healthy!! Read More
Rating: 5 stars
10/30/2011
Thought it was a little bland at first (following the previous recommendation to decrease the amount of oregano) but the Parmesan really makes a difference. Delicious! I served it over some garlic flavored whole grain rice blend of brown rice and bulgur and it was tasty. Read More
Rating: 5 stars
10/30/2011
I made this for dinner tonight. I thought is was very good and very filling. I served it over some brown rice. I didn't feel there was too much oregano. I plan to enjoy left overs for lunch tomorrow. Read More
Rating: 5 stars
10/30/2011
I made this last night and was so pleased with the result! Flavorful colorful and very different. What a way to use up extra garden bounty! I picked the oregano out of my herb garden used zucchini summer squash and tomatoes from a friend's garden and used microwaveable brown rice. I highly recommend this one!! Read More
Rating: 5 stars
10/30/2011
Fresh colorful and delicious!!! I questioned the vinegar but it was exactly what the veggies needed!! No left-overs here! Brenda Read More
Rating: 5 stars
10/30/2011
I added a teaspoon of sugar at the end because that's what I always do when cooking beans and vegetables. This recipe is delicious!! Serve as a side dish to a meat entree! Read More
Rating: 5 stars
10/30/2011
A quick and tasty meal with brown rice! A little too much oregano for my taste so next time I'll reduce the amount. A definite keeper for summer! Read More
Rating: 5 stars
10/30/2011
It was DELICIOUS!!!! It was very easy to prepare! Made it as a side dish w/out the rice....my family loved it! Will definitely make it again:-) Read More
Rating: 5 stars
10/30/2011
Served it over brown rice. It was SO good. I didn't have any Parm so I used Monterrey Jack instead. AWESOME. 3 I can't wait to have my leftovers and I can't wait to make it again! Read More
Rating: 5 stars
10/30/2011
I added eggplant and used balsamic vinegar instead of the red wine. I topped it with kalamata olives and feta cheese. What a hit! Read More
Rating: 5 stars
10/29/2011
Very quick and a good healthy recipe. I decided to go with the full Tablespoon Oregeno and was glad I did. Didn't find it overpowering; on the contrary I would think it a bit bland otherwise. Served over brown rice and made for a great meal. Reheated well the next day. Read More
Rating: 5 stars
10/29/2011
Very nice as I had all the ingredients on hand. Read More
Rating: 3 stars
10/29/2011
"overcook" the squash We really don't like soft zucchini and summer squash. I sauteed these until they started to brown a bit and this dish was perfect for us. Served over a Lundberg rice mix. It was delicious. Read More
Rating: 5 stars
10/29/2011
Very good I did the same as theemrickszoo except no eggplant. I skipped the starch as I am diabetic and had a small grilled organic lamb steak with it. This dish is so easy to modify it should make anyone happy. I did do a high heat saute' instead of the steam you get more texture and flavor with the saute'. Pros: easy and healthy Cons: none Read More