Zucchini-Cannellini Toss

Oxmoor House
4 (1 1/2-cup) servings.


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Vegetable cooking spray
2 pounds zucchini, cut into 2- x 1/2-inch strips
1 large clove garlic, minced
2 tablespoons dry white wine
2 (15-ounce) cans cannellini beans, drained
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup slivered fresh basil
2 tablespoons chopped fresh oregano
2 cups hot cooked couscous
3 tablespoons freshly grated Parmigiano Reggiano cheese


Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add zucchini; saute 4 minutes or until lightly browned, stirring frequently. Add garlic, and saute 1 minute. Add wine; cook 2 minutes. Add beans, salt, and pepper. Reduce heat to medium, and cook 4 minutes or until thoroughly heated. Add basil and oregano; toss. Spoon evenly over couscous; sprinkle with cheese.

Created date

August 2009

Nutritional Information

Calories 329
Caloriesfromfat 7 %
Fat 2.6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.7 g
Carbohydrate 57.5 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 307 mg
Calcium 0.0 mg