Summer Squash White Bean Sauté Food

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SUMMER SQUASH & WHITE BEAN SAUTé



Summer Squash & White Bean Sauté image

Make and share this Summer Squash & White Bean Sauté recipe from Food.com.

Provided by Pinay0618

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, halved and sliced
2 garlic cloves, minced
1 medium zucchini, halved lengthwise and sliced
1 medium summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed
2 medium tomatoes, chopped
1 tablespoon red wine vinegar
1/3 cup finely shredded parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 255.7, Fat 6.5, SaturatedFat 2.1, Cholesterol 7.3, Sodium 288.8, Carbohydrate 35.9, Fiber 9.1, Sugar 5.5, Protein 15.7

SUMMER SQUASH AND BEAN SAUTé



Summer Squash and Bean Sauté image

Enjoy delicious summer squash and beans sauté served over rice for a flavorful dinner - a meatless meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 11

1 cup uncooked regular long-grain white rice
3 cups water
2 extra-large vegetarian vegetable bouillon cubes
2 teaspoons cornstarch
1 tablespoon olive or vegetable oil
1 medium onion, cut into thin wedges
8 oz green beans, trimmed, cut into 2-inch pieces (2 cups)
1 clove garlic, finely chopped
2 cups zucchini and yellow squash medley
1/4 cup sliced fresh basil
1 can (15.5 oz) butter beans, drained, rinsed

Steps:

  • Cook rice in 2 cups of the water as directed on package. Stir bouillon cubes into remaining 1 cup water. In small bowl, stir together cornstarch and 2 tablespoons of the bouillon mixture until well blended; set aside.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add green beans, garlic and remaining bouillon mixture; cover and cook 5 minutes.
  • Add zucchini and squash medley; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in cornstarch mixture; cook and stir until mixture is bubbly and slightly thickened.
  • Add basil and butter beans; cook 1 to 3 minutes, stirring occasionally, until thoroughly heated. Season to taste with salt and pepper. Serve over rice. If desired, garnish with additional basil sprigs.

Nutrition Facts : Calories 320, Carbohydrate 60 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 0 g

SUMMER SQUASH AND WHITE BEAN SAUTE



Summer Squash and White Bean Saute image

From EatingWell: July/August 2008 -- 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. (1 Carbohydrate Serving. Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat)

Provided by kitty.rock

Categories     Beans

Time 25m

Yield 4 1 1/4 cups each, 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 garlic cloves, minced
1 medium zucchini, halved lengthwise and sliced
1 medium summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (15 -19 ounce) can cannellini beans (see Tip) or 1 (15 -19 ounce) can great northern beans, rinsed (see Tip)
2 medium tomatoes, chopped
1 tablespoon red wine vinegar
1/3 cup finely shredded parmesan cheese

Steps:

  • 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.
  • Serve with: Brown rice or bulgur.
  • 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. Or, if you have the time, cook your own beans from scratch.

SUMMER SQUASH SAUTE



Summer Squash Saute image

My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.

Provided by greyghost

Categories     Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 -2 yellow squash, sliced thick
1 onion, sliced
1 tomatoes, cut in chunks
2 -3 tablespoons butter
1 tablespoon parmesan cheese
1/4 teaspoon garlic salt

Steps:

  • Saute squash and onion in butter until LIGHTLY browned.
  • Add tomato, parmesan cheese, and garlic salt.
  • Cover and cook until tender about 5 mins.
  • (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.

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