Summer Squash & White Bean Sauté Recipe

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Summer Squash & White Bean Sauté
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 90.52 Kcal (379 kJ)
Calories from fat 49.59 Kcal
% Daily Value*
Total Fat 5.51g 8%
Cholesterol 4.75mg 2%
Sodium 269.25mg 11%
Potassium 217.52mg 5%
Total Carbs 6.61g 2%
Sugars 3.04g 12%
Dietary Fiber 1.65g 7%
Protein 3.89g 8%
Vitamin C 12mg 20%
Iron 0.3mg 2%
Calcium 104.8mg 10%
Amount Per 100 g
Calories 78.62 Kcal (329 kJ)
Calories from fat 43.07 Kcal
% Daily Value*
Total Fat 4.79g 8%
Cholesterol 4.12mg 2%
Sodium 233.87mg 11%
Potassium 188.94mg 5%
Total Carbs 5.74g 2%
Sugars 2.64g 12%
Dietary Fiber 1.43g 7%
Protein 3.38g 8%
Vitamin C 10.4mg 20%
Iron 0.3mg 2%
Calcium 91.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
  • 2

Good Points

  • saturated fat free,
  • low cholesterol

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