Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Zucchini
In a large skillet add in the extra virgin olive oil and bring to a high heat. Next, add in the garlic and onions and sauté for 3 minutes, mixing occasionally.
Next, add in the zucchini, sweet potatoes, tomatoes, salt, and ground black pepper and sauté for 8 minutes, mixing occasionally.
Next, add in the great northern beans with liquid. Bring to a simmer and cook for 3 minutes, mixing occasionally.
To Serve:
Serve as a side dish with chicken, pork, or steak. Or feature this dish by itself for a healthy vegetarian entrée.
Notes
Invent Your Recipe:In this recipe, Zucchini with Beans and Sweet Potatoes, I am using great northern beans, cherry tomatoes, and great northern beans. For the bean selection you can use any bean that you like or that you have on hand. I have used cannellini, kidney, garbanzo, navy, and pinto beans before in this recipe. I have never used black beans. You can give them a try but the color of the dish and the flavor will but quit different than with the other beans.Instead of sweet potatoes you could use a leafy green, such as, Swiss chard, kale, or escarole. I have used Swiss chard and escarole before so I know those substitutes work well. For the kale, I would add a few extra minutes (about 5) of cooking, unless you like your kale a bit crunchy.I used cherry tomatoes from my garden for this recipe. However, I have also used canned diced tomatoes, cut up plum tomatoes, or sun-dried tomatoes before for this recipe. Use what you like, or what you have on-hand.