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.

Makes 4 servings, about 1 1/4 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 195 calories; 6 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 25 g carbohydrate; 11 g protein; 8 g fiber; 600 mg sodium; 726 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Folate & Potassium (21% dv), Calcium, Magnesium & Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat

TIP: 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.

I made this for dinner last night and it was really good. Very fresh tasting. I added fresh basil and about 1/3 of a poblano pepper for a little jip. It was also good cold for lunch the next day.

Gail Kienle, Montgomery, TX

This was a fabulous dish... hearty, filling, rich in flavor. My whole family loved it.

Priscilla, San Francisco, CA

I really liked this recipe. The vinegar adds just the right amount of acid. I'm going to make it again tonight and I think I'll add some fresh spinach as well.

Julia, Louisville, KY

Yum. Delicious and so easy. It is definitely a repeater!!

Sharon, Little Rock

I often make a saute like this to serve over pasta. The beans are more nutritious and more satisfying than pasta. An easy, healthy quickie dinner - all kinds of veggies would work in this preparation.

Elizabeth, Raleigh, NC

This tiem of year I love finding recipes using fresh veges form our garden. This one really show-cased them. My husband could not stop saying how good it is.

Evie, Kearneysville, WV

This was an excellent recipe. I didn't have any red wine vinegar on hand so I substituted balsamic vinegar and it tasted great.

Melinda, Union, KY