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Summer Squash and white Bean Saute Recipe

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This recipe for Summer Squash and white Bean Saute is from Ferguson's Healthy Living Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T extra-virgin olive oil;
1 Medium onion, halved & sliced;
1 Medium zucchini, halved lengthwise & sliced;
1 medium yellow summer squash, halved & sliced;
1 T chopped fresh oregano or 1 tsp dried;
1/4 tsp salt;
1/4 tsp pepper;
1 15oz can of cannelloni or great northern beans;
2 medium tomatoes;
1 T red-wine vinegar;
1/3 cup finely shredded Parmesan cheese
1 Pound of chicken;
1 Cup of brown rice;
Directions:
Directions:
Heat oil in large skillet over medium heat; add onion and garlic and cook, stirring for about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once for 3-5 minutes. Next Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring for about 2 minutes. Cook chicken and rice separately and add to skillet and heat all together for 5 minutes. Remove from heat and stir in Parmesan cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
455 calories per serving.

 

 

 

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