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Summer Squash & White Bean Sauté

July/August 2008

Your rating: None Average: 3.9 (152 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.



READER'S COMMENT:
"Very nice as I had all the ingredients on hand. "
Summer Squash & White Bean Sauté

24 Reviews for Summer Squash & White Bean Sauté

07/26/2010
Anonymous

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!

Comments
07/25/2010
Anonymous

Fresh, colorful, and delicious!!! I questioned the vinegar, but it was exactly what the veggies needed!! No left-overs here!
Brenda

Comments
07/22/2010
Anonymous

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!!

Comments
07/20/2010
Anonymous

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.

Comments
07/18/2010
Anonymous

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.

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