*Update: I've entered this into the seasonal recipe round-up at GNOWFGLINS! Check it out for more great recipes to use zucchini and summer squash!*
As you learned in my last post, our family recently returned from a Fine Arts Camp where we taught middle-schoolers, chased our toddler through the woods, slept on two "twin" beds pushed together, and cooked real food without a kitchen (I know I didn't give you all those details in the last post, but I thought you'd enjoy hearing more about our time there).
Here is one of the very simple meals I made while we were there, using our new one-burner Coleman stove. As always with my recipes, amounts are approximate and can and should be altered according to your own tastes. It was a cinch to whip together with the few ingredients I brought (and yes, I brought fresh basil from the garden!). It would be realllllly good with sausage, I’m sure. J
Saucy White Beans with Zucchini
2 T. butter
2-3 cups cooked white beans (great northern or cannelini)
garlic powder, salt, and pepper to taste
1 c. pasta sauce (or as much as you want)
cheese to taste, shredded (I used Swiss and parmesan because that’s what I had)
fresh basil leaves, snipped into strips
1. Melt the butter in a large saucepan.
2. Add the onion and cook until tender.
3. Add the zucchini, beans, and seasonings and cook covered over low heat, stirring every couple minutes, until zucchini is tender.
4. Add the sauce and stir to combine.
5. Add the cheese, stir, and cook a couple minutes to melt and heat through.
5. Stir in the basil.
6. Serve with extra parmesan cheese on top.
I’m sure this would be good over pasta (maybe use a little more sauce) or on toast, but I kept things simple and just ate it out of a bowl. It hit the spot and was super easy, even without a kitchen!
If you have a simple meal you've made lately (with or without a kitchen!), share it in the comments!