Summer Squash & White Bean Saute

Rating: 4.67 stars
24 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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
Nutrition Profile:
Low-Calorie
High Fiber
Gluten-Free
Vegetarian
Healthy Aging
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: about 1 1/4 cups
Per Serving:
193 calories; protein 10.4g; carbohydrates 24.8g; dietary fiber 7g; sugars 7.1g; fat 6.4g; saturated fat 1.9g; cholesterol 4.8mg; vitamin a iu 787.5IU; vitamin c 29.6mg; folate 81.3mcg; calcium 154.7mg; iron 2mg; magnesium 61.3mg; potassium 721mg; sodium 599.1mg; thiamin 0.2mg.
Exchanges:

1 starch, 2 vegetable, 1 plant-based protein, 1 fat
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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
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
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
MichRenee
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
lolo410
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
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EatingWell User
Rating: 5 stars
10/29/2011
Very nice as I had all the ingredients on hand. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Excellent!! Quick and Healthy!! Read More
EatingWell User
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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EatingWell User
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
EatingWell User
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
Jessica Icard
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
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