Summer Squash White Bean Saut
Brighten up your summer table with this vibrant Summer Squash White Bean Sauté, a quick and healthy dish bursting with fresh, seasonal flavors. Perfect as a light main or a versatile side, this 25-minute recipe pairs tender yellow squash and zucchini with creamy white beans, sweet cherry tomatoes, and fragrant garlic. A touch of fresh basil, zesty lemon, and optional Parmesan cheese elevates the dish, while a sprinkle of red pepper flakes adds a gentle kick. This colorful skillet sauté is not only delicious but also packed with nutrients, making it an ideal choice for easy weeknight dinners or a crowd-pleasing addition to summer gatherings. Pair it with crusty bread or grilled proteins for a satisfying meal that celebrates the best of summer produce!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium yellow summer squash
- 2 medium zucchini
- 3 large garlic cloves
- 1 cup cooked or canned white beans (e.g., cannellini or great northern beans)
- 1 cup cherry tomatoes
- 0.5 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 medium lemon (zested and juiced)
- 0.25 cup Parmesan cheese (optional, for garnish)
Instructions
Wash and pat dry the summer squash and zucchini. Slice them into half-moons about 1/4-inch thick.
Peel and finely mince the garlic.
If using canned white beans, rinse and drain them thoroughly.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds to 1 minute, just until fragrant.
Add the sliced summer squash and zucchini to the skillet. Cook for 5–6 minutes, stirring occasionally, until the squash starts to soften but still has a slight bite.
Stir in the white beans and cherry tomatoes. Cook for another 3–4 minutes, allowing the tomatoes to slightly blister and the beans to warm through.
Season the sauté with salt, black pepper, and, if desired, red pepper flakes for a bit of heat.
Remove the skillet from the heat. Stir in the lemon zest and juice to brighten the flavors.
Gently tear the fresh basil leaves and sprinkle them over the sauté. Toss lightly to combine.
Transfer the sauté to a serving dish and, if desired, garnish with freshly grated Parmesan cheese.
Serve warm as a light main dish or as a side to complement grilled protein or crusty bread.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
