Summer Squash and White Bean Saute

• 1 Tbsp extra-virgin olive oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 Tbsp chopped fresh oregano, or 1 tsp dried
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 cups cooked white beans or one 15- or 19-ounce can cannellini or great northern beans, rinsed 
• 2 medium tomatoes, chopped
• 1 Tbsp red-wine vinegar
• 1/3 cup finely shredded Parmesan cheese

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.

Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.