Cooked low and slow, stewed zucchini and yellow squash melts to sweet, simple goodness. Fresh basil and mint add bight herbal flavor. Great summer garden recipe. Oil-free, whole foods, plant-based.
3poundszucchini and summer squashany combination (about 5-6 medium squash)
4clovesgarlic
1sprig thyme
1/2cupfresh basil
2tablespoonsfresh mint
115-ounce can cannellini beans, or 1 1/2 cups cooked
Instructions
To Stew the Zucchini and Squash: Clean and trim the zucchini and summer squash. Cut into 1/2-inch thick disks. Place the zucchini and summer squash in a medium pot. Add the thyme, garlic, and 1/2 cup of water. Cover and bring to a boil. Reduce to a simmer.
After about 20-25 minutes of cooking, use a wooden spoon to stir and break up the zucchini and summer squash a little. Cover and continue cooking another 20-25 minutes (about 40-45 minutes total).
Meanwhile, drain and rinse the beans.
Chop the basil and mint.
To finish the dish: After about 40-45 minutes, when the squash is completely melted, remove the lid. Find and discard the thyme stem.
Add the beans, basil, and mint. Use a wooden spoon or potato masher to mash the beans a bit.
Cook another 2 minutes, until the beans are warm.
Season to taste and serve.
Notes
MEDIUM | SERVINGS: 4 | READY IN: 50 MINUTES | YIELD: ABOUT 6 CUPS