Stewed Zucchini With Basil and Mint - Center for Nutrition Studies
Cooked low and slow, stewed zucchini and yellow squash are meltingly tender in this simple, healthy dish.
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Cooking tools:
- Potato masher
- Wooden spoon
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
Ingredients
- 3 lbs zucchini and summer squash (5-6 medium squash)
- 4 cloves garlic, minced
- 1 sprig thyme
- ½ cup fresh basil
- 1 15 oz can cannellini beans, or 1½ cups cooked
- 2 Tbsp fresh mint
- ⅛ tsp salt (optional)
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