Categories: Gluten-Free, Vegetarian

Ingredients

• 1/4 tablespoon extra-virgin olive oil
• 1/4 medium onion, halved and sliced
• 1/2 cloves garlic, minced
• 1/4 medium zucchini, halved lengthwise and sliced
• 1/4 medium yellow summer squash, halved lengthwise and sliced
• 1/4 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/16 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/4 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
• 1/2 medium tomatoes, chopped
• 1/4 tablespoon red-wine vinegar
• 1/8 cup finely shredded Parmesan cheese

Directions

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.

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