Stewed Zucchini With Basil and Mint
What You'll Need
3 lbs zucchini and summer squash (5-6 medium squash)
4 cloves garlic, minced
1 sprig thyme
½ cup fresh basil
1 15 oz can cannellini beans, or 1½ cups cooked
2 Tbsp fresh mint
⅛ tsp salt (optional)
How to Make It
1 Clean and trim the zucchini and summer squash. Cut into ½-inch thick disks.
2 Place the zucchini and summer squash in a medium pot. Add the thyme, garlic, and ½ cup of water.
3 Cover and cook over medium heat for about 40-45 minutes.
4 After the first 20-25 minutes of cooking, use a wooden spoon to stir and break up the zucchini and summer squash a little. .
5 Meanwhile, drain and rinse the beans.
6 Chop the basil and mint.
7 Once the squash is completely melted, find and discard the thyme stem.
8 Add the beans, basil, and mint. Use a wooden spoon or potato masher to mash the beans a bit.
9 Cook another 1-2 minutes, just enough to warm the beans.
10 Season with salt and serve.
11 Enjoy warm as a side or serve with whole wheat flatbread for a tasty appetizer.
This is a great way to use up extra squash from a bountiful garden. You can also use up other fresh herbs, like chives, chervil, parsley, and tarragon.
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