Unfortunately, just because I am a dietitian doesn’t mean I automatically have the time and energy to make elaborate, healthy meals every day. Sometimes I just need a quick, healthy recipe like this one, where I can basically throw everything into a pot and call it dinner in less than twenty minutes.
This is also a great recipe for younger kids help with, since zucchini and spinach are easy to chop with a butter knife. For you moms with picky eaters, letting kids help with meal preparation often makes them more open to trying new foods. They may even have as much fun as my five-year-old did making zucchini art!
Fifteen-Minute Zucchini Stew
- 1 tablespoon olive oil
- 3 cups zucchini squash, sliced
- 1 1/2 cups white beans, cooked* (or 1 15-oz can, rinsed and drained)
- 1 cup marinara sauce
- 1 teaspoon Italian herb seasoning
- 1 cup fresh or frozen chopped spinach
- salt and pepper to taste
- Grated Parmesan or mozzarella cheese for garnish (optional)
- Heat the olive oil in a saucepan over low-medium heat. Add in the zucchini and sauté for 2 minutes.
- Turn up the heat to medium and add in the white beans, spinach, tomato sauce, and herb seasoning. Simmer and stir occasionally for 5 minutes or until heated throughout.
- Season with salt and pepper, and top with cheese if desired. Serve warm.
*I like to cook a pound of beans all at once and freeze the rest for another day.
Copyright 2019 Monica Portogallo