Zucchini with Beans and Spinach
Zucchini with Beans and Spinach. Zucchini sauteed in extra virgin olive oil with onions, beans, diced tomatoes, and spinach.
Servings: 4 servings
Calories: 300kcal
Cost: $$
Ingredients
- 3 medium zucchinis sliced
- 1 can 15-16 oz. diced tomatoes with liquid
- 1 can 15-16 oz. great northern beans with liquid
- 5-6 oz. spinach
- 1 red onion sliced
- 2 tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. garlic powder
Instructions
- 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 onions and sauté for 3 minutes, mixing occasionally.
- Next, add in the zucchini, salt, ground black pepper, and garlic powder and sauté for 5 minutes, mixing occasionally.
- Next, add in the diced tomatoes and great northern beans. Bring to a simmer and cook for 5 minutes, mixing occasionally.
- Finally, add in the spinach and cook for 5 minutes, mixing occasionally, or until the spinach is cooked to your liking.
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 Spinach, I am using great northern beans and spinach. 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 spinach you could use another 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.
Another note for this recipe. I did not have fresh garlic on hand so I used the garlic powder. The dish turned out great, but I usually prefer to use fresh sliced garlic. If you choose to use fresh garlic add it into the recipe at the same step as the onions. After brining the extra virgin olive oil to high heat, add in the garlic and onions and sauté. Then move onto the other steps of the recipe.
Nutrition
Calories: 300kcal