Summer Squash & White Bean Sauté - cooking recipe

Ingredients

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

Preparation

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.