Tomato Stewed Zucchini with White Beans

Are you looking to crush an easy weeknight meal? 

I’m thrilled to introduce you to this stew which has become my go-to dinner. Zucchini gets sautéed with garlicky olive oil, seasoned with salt and pepper, and stewed until just tender, the zucchini shines on it’s own—simply prepared fresh produce is a beautiful thing—but a special kind of summer magic happens when you add white beans and tomato sauce. Shower it with fresh basil and parsley (herb power couple), and a sprinkle of Parmesan and you’ve got a seriously show-stopping meal on your hands.

The resulting dish is simple yet comforting.

This stew will serve 4 as a light main meal and I highly recommend serving some grilled bread alongside this saucy stew. I like to cut thick slices of a crusty loaf and brush them with a little olive oil before grilling them for a couple minutes on each side. Then rub the grilled slices with the cut side of a garlic clove and sprinkle them with some flaky salt.

Trust me on this. 

Tomato Stewed Zucchini with White Beans

2 tablespoon olive oil

2 garlic cloves, minced

3 cups zucchini, diced medium (or a mix of zucchini & summer squash)

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

1 15-ounce can tomato sauce

1 cup low-sodium vegetable broth

1 15-ounce can cooked white beans, rinsed and drained

1 1/2 cups baby spinach or finely shredded kale

1/4 cup fresh basil, julienned

1/4 cup fresh parsley, chopped

Heat the olive oil in a sauté pan over low-medium heat. Turn the heat up to medium and add in the garlic, zucchini, salt and pepper and sauté for 2 minutes. Then add in the tomato sauce, vegetable broth and white beans and simmer uncovered while stirring occasionally for 5 minutes. Stir in the spinach or kale and simmer uncovered while stirring occasionally for 5 minutes more. Remove the pan from the heat and add in the basil and parsley, stir and serve. Garnish with fresh Parmesan if desired.