I love summer squash and can't get enough veggies lately. It was also a quick meal to prepare, taking about 30 minutes from start to finish (including cooking time for brown rice I served the squash medley over). The ingredients were also fairly common, so I didn't have to pick up a bunch of extras at the grocery store.
1 T extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 t dried oregano
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 15 can navy beans, rinsed
1 c cherry tomatoes, quartered
1 T red wine vinegar
1/3 cup finely shredded Parmesan cheese
>> Over medium heat, combine olive oil, onion and garlic and cook until soft (about 3 minutes).
>> Add zucchini, summer squash and oregano, reduce heat to low, cover and cook for 5 minutes.
>> Rinse beans thoroughly and add to squash medley, along with salt and pepper. Add tomatoes, red wine vinegar and cook for 2-3 minutes.
>> Serve over rice and top with Parmesan cheese.
[recipe adapted from Eating Well]
What flavors are you loving this summer?