Summer Squash & White Bean Saute

Summer Squash & White Bean Saute

23 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 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 (see Tip)
  • 2 medium tomatoes, chopped
  • 1 tablespoon red-wine vinegar
  • 1/3 cup finely shredded Parmesan cheese


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 1 1/4 cups
  • Per serving: 193 calories; 6 g fat(2 g sat); 7 g fiber; 25 g carbohydrates; 10 g protein; 81 mcg folate; 5 mg cholesterol; 7 g sugars; 0 g added sugars; 788 IU vitamin A; 30 mg vitamin C; 155 mg calcium; 2 mg iron; 599 mg sodium; 721 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Potassium (21% dv), Folate (20% dv), Calcium, Magnesium & Vitamin A (16% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat

Reviews 23

October 15, 2014
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By: Paris Augustine
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!
June 24, 2014
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By: EatingWell User
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.
May 14, 2013
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By: MichRenee
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
May 11, 2013
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By: Linda Nolan
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
June 23, 2012
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By: EatingWell User
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
June 18, 2012
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By: EatingWell User
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
June 25, 2011
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By: EatingWell User
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
April 29, 2011
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By: jordanhorowitz
"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.
December 02, 2010
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By: EatingWell User
Very nice as I had all the ingredients on hand.