Summer Squash with White Beans
My local market has been flooded with fresh local summer squash. I love it ! I normally use it as a side dish, but here is a main dish using this wonderful veggie. The great northern beans make this dish very filling. Make sure you take the extra step to use FRESH oregano.

1 tablespoon extra-virgin olive oil
1 small onion, sliced thin
3 cloves garlic, minced
1 summer squash (yellow), halved lengthwise, then sliced
1 zucchini, halved lengthwise, then sliced)
1 tablespoon fresh oregano
salt, to taste
black pepper, to taste
1 (15-oz.) can great northern beans, drained and rinsed well
2 medium tomatoes, chopped
1 tablespoon red-wine vinegar
1/4 cup shredded Parmesan cheese

On medium, heat the olive oil in a large nonstick skillet. Add the onion and garlic and saute for about 3 minutes. Next, add the squash, zucchini, oregano, salt, pepper. Toss to combine and reduce the heat to low. Cover and cook for another 3-5 minutes. Stir in the tomatoes, beans and vinegar. Raise the heat to medium and cook while stirring for another 2-3 minutes. Remove from heat. Stir in Parmesan and serve.