I feel like that commercial “I’ve fallen and I can’t get up!” I had great ideas of cooking up a storm while I was on maternity leave. Yeah, that didn’t happen! I’ve fed my family, but we’ve eaten a lot of frozen bag meals and spaghetti. Sorry guys! HOWEVER – We got a GREAT box from the CSA this past week and I just couldn’t ignore it, so I actually cooked a new recipe or two!! This was one I found in a stack of recipes on my dresser and it sang to me!! The beautiful squash had a place to go and we were not disappointed. The original recipe called for 1 medium yellow squash and 1 medium zucchini. I used 2 of each because I like to have a big side dish and adding the extra veggies is never a bad idea!! I also have to say I LOVE white beans. LOVE. We served this over brown rice. Please make this recipe! It’s so good!
Summer Squash & White Bean Sauté
Source: Adapted from Eating Well
Yield: 4 servings – about 1 1/4 cup each (very filling!!)
1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
2 medium zucchini, halved lengthwise and sliced
2 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano, or 1 teaspoon dried (I used 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.