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Recipes » Main Dish » Stewed Zucchini With Basil and Mint
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Stewed Zucchini With Basil and Mint

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)

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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