ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Zucchini-Cannellini Toss

Yield 4 (1 1/2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Cooking Light Collection