Summer Squash & White Bean Sauté

July/August 2008

Your rating: None Average: 3.9 (162 votes)

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. Serve with: Brown rice or bulgur.

"Very nice as I had all the ingredients on hand. "
Summer Squash & White Bean Sauté

24 Reviews for Summer Squash & White Bean Sauté

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!

esy, fresh, delish
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!

Easy, inexpensive to make, healthy, tasty
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'.

easy and healthy
"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.


Very nice as I had all the ingredients on hand.


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