Summer Squash & White Bean Sauté

• 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

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. 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.
2. 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.

extra virgin 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-white-bean-saut-385192 (may not work)