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Categories:
extra-virgin olive oil onion garlic zucchini summer fresh oregano salt fresh ground pepper cannellini beans tomatoes red wine vinegar Parmesan cheese
Viewed: 47 - Published at: 8 years agoIngredients
- 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 (15 ounce) can great northern beans, rinsed
- 2 medium tomatoes, chopped
- 1 tablespoon red wine vinegar
- 1/3 cup finely shredded parmesan cheese
Method
- 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.
