Today's recipe comes from Lisa Friesen from the Extension Center.
Ingredients:
1 Tbl olive oil
1 med. onion, halved and sliced
2 cloves garlic, minced
1 med. Zucchini, halved lengthwise and sliced
1 med. Yellow summer squash, halved lengthwise and sliced
1 Tbl chopped fresh oregano
1/4 tsp. salt
1/4 tsp. pepper
1 can (15 oz) cannellini or Great Northern beans, rinsed
2 medium tomatoes, chopped
1 Tbl. Red-wine vinegar (or any vinegar)
1/3 c. finely grated Parmesan cheese
Directions:
- 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.
- 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.
