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Summer Squash and Bean Sauté

Betty Crocker Kitchens
Updated Nov 26, 2010
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Enjoy delicious summer squash and beans sauté served over rice for a flavorful dinner - a meatless meal.

Summer Squash and Bean Sauté

  • Prep Time 40 min
  • Total 40 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 3 cups water
  • 2 extra-large vegetarian vegetable bouillon cubes
  • 2 teaspoons cornstarch
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, cut into thin wedges
  • 8 oz green beans, trimmed, cut into 2-inch pieces (2 cups)
  • 1 clove garlic, finely chopped
  • 2 cups zucchini and yellow squash medley
  • 1/4 cup sliced fresh basil
  • 1 can (15.5 oz) butter beans, drained, rinsed

Instructions

  • Step 
    1
    Cook rice in 2 cups of the water as directed on package. Stir bouillon cubes into remaining 1 cup water. In small bowl, stir together cornstarch and 2 tablespoons of the bouillon mixture until well blended; set aside.
  • Step 
    2
    Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add green beans, garlic and remaining bouillon mixture; cover and cook 5 minutes.
  • Step 
    3
    Add zucchini and squash medley; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in cornstarch mixture; cook and stir until mixture is bubbly and slightly thickened.
  • Step 
    4
    Add basil and butter beans; cook 1 to 3 minutes, stirring occasionally, until thoroughly heated. Season to taste with salt and pepper. Serve over rice. If desired, garnish with additional basil sprigs.

Nutrition

320 Calories
4 1/2g Total Fat
10g Protein
60g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
700mg
29%
Potassium
620mg
18%
Total Carbohydrate
60g
20%
Dietary Fiber
7g
28%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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