Thanks to Amy Hemmert for today's guest post! Amy is co-founder and president of Obentec, Inc., maker of the Laptop Lunches line of lunch containers. For additional recipes, nutritious menus, and inspirational lunch photos, visit www.laptoplunches.com.
Photo courtesy of www.laptoplunches.com.
Summer is, without question, my favorite season. Sure, the rest of the year is pretty good too, but something happens inside of me when the weather has warmed, my garden has been planted, and I can savor my favorite meals outdoors. Long days, warm evenings, and an abundance of fresh fruits and vegetables. There’s just nothing like it!
Food always tastes better when it’s fresh, and it’s even better if you’ve grown it yourself. If you've got squash in your garden this summer (or have purchased it from your local grocery store or farmers’ market) you’ve got to try this light, delicious recipe. Serve it over brown rice for a wholesome, delicious summer treat. It’s great for lunch or dinner, and it travels well too. The accompanying photo of my bento box shows how appetizing it can be for a lunch on the go!
- 1 zucchini squash, sliced
- 1 patty pan squash, julienned
- 1/2 can cannellini beans, drained and rinsed
- 2 tsp. olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 medium tomatoes, diced
- salt and pepper to taste
- dried, crushed hot peppers (optional)
- grated parmesan cheese (optional)
1. Cut the squash and tomatoes, and chop the basil.
2. Heat the olive oil in a skillet.
3. Add the minced garlic and stir to heat.
4. Add the squash and tomatoes, and sauté until tender but not mushy.
5. Add the cannellini beans and basil, and stir to heat thoroughly.
6. Season with salt and pepper.
7. Top with parmesan cheese. (optional)
8. Like it spicy? Add dried, crushed hot peppers. (optional)
Yes, I am a summer gal. I love summer zucchini. I love summer tomatoes. I love garlic and spice. That’s just the way it is!