Sautéed Squash and Zucchini Recipe
Sautéed Squash and Zucchini Recipe served with beans and rice. This is a fantastic vegetarian option with a balance of fresh vegetables, protein, and whole grains.
Servings: 4 servings
Calories: 400kcal
Cost: $
Ingredients
- 2 cups dry brown rice
- 15 oz. can of red kidney beans
- 2 zucchini sliced
- 2 yellow squash sliced
- 1 can diced tomatoes 15-16 ounces
- 1 sweet onion sliced
- 1/4 cup extra virgin olive oil
- 4 cloves garlic sliced
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
Cooking the Rice:
- Follow the instructions on the package and cook 2 cups of dry brown rice. When the rice is finished, set aside.
Preparing the Vegetables:
- While the rice is cooking, in a large skillet add the oil and bring to a high heat.
- Next, add the garlic and sauté for 2 minutes, mixing occasionally
- Next, add the sliced onion, zucchini, yellow squash, diced tomatoes, salt, and ground black pepper. Sauté for 5-7 minutes, mixing occasionally, until the squash softens.
Finishing the Beans and Rice
- Once the rice is cooked, in a skillet or pot on medium heat, add in the kidney beans (with liquid) and bring to a simmer.
- Next, add in the cooked rice and cook for 5 minutes or until the rice and beans are hot enough for your liking, mixing occasionally to ensure the beans and rice do not stick.
To Serve:
- In a bowl, place the rice and beans on one half, and the sauteed squash in the other half.
Notes
Invent Your Recipe: this recipe is really and open book. Brown rice is my favorite whole grain so I use it in most of my dishes. If you want another option try quinoa or couscous.
As for the vegetables, again, use whatever combinations you like. I really enjoy diced tomatoes with squash, but I would also like green beans, spinach, or cauliflower in this dish. Try different combinations and comment below about which combination worked the best for you.
Nutrition
Calories: 400kcal