- Average
- Average budget
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Ingredients
- • 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
Preparation
Step 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. 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