This saute is endlessly versatile and works well with eggplant, peppers or corn.
Double it and toss the leftovers with bow tie pasta for lunch the next day.
Serve with brown rice or bulgur.
ThisSummer Squash & White Bean Sauteis the perfect accompaniment to any whole grainrice, bulgur, quinoayou name it.
The crisp-tender zucchini and yellow squash texturally complement the creamy, protein-filled white beans.
Tomatoes come in with a little sweetness, and the onions and herbs fill in the more savory notes.
A little Parmesan cheese adds just the right amount of salty finish.
You’ll find this recipe is surprisingly filling and satisfying!
Read on for cooking success tips, including how to ensure your squash keeps that tender-crispness.
Remove from the heat and stir in 1/3 cup Parmesan.
Zucchini is typically a deep green color and grows straight.
At this size, the skin will be tender, and the seeds will be smaller.
Wait to rinse the squash right before you plan to use it.
Yes, you’re free to.
This recipe can be made the day before you plan to serve it.
This recipe can be enjoyed as a main dish or as a side dish.
you’re able to also add a store-bought rotisserie chicken for a quick and easy meal.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
