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Health and Wellness

Healthy Recipe: Summer Squash and White Bean Sauté

Healthy Recipe: Summer Squash and White Bean Sauté  Bountiful summer vegetables and protein-rich white beans are the staple of this healthy recipe recommended by the America Heart Association.

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 Cooking Tips)
  • 2 medium tomatoes, chopped
  • 1 tablespoon red-wine vinegar
  • 1/3 cup finely shredded Parmesan cheese

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 cheese.

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“Bountiful summer vegetables and protein-rich white beans are the staple of this healthy recipe.”

Note:

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 (as much as 35 percent) or opt for low-sodium or no-salt- added varieties. Or, if you have the time, cook your own beans from scratch.


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