Summer Squash And White Bean Saute

• 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 (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

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.
2. 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.
3. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
4. Remove from the heat and stir in Parmesan.
5. Serve with: Brown rice or bulgur.
6. 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.

extravirgin olive oil, onion, garlic, zucchini, summer, fresh oregano, salt, fresh ground pepper, cannellini beans, tomatoes, red wine vinegar, parmesan cheese

Taken from www.food.com/recipe/summer-squash-and-white-bean-saute-460001 (may not work)