Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 2 zucchini (halved and thinly sliced)
  • salt/pepper to taste
  • 1/2 teaspoon Schwartz garlic granules
  • 2-3 tablespoons freshly chopped basil
  • 1 green onion (thinly sliced)
  • 1 container cherry tomatoes (halved,)
  • 2 tablespoons sun dried tomato pesto (make sure it is cheese free for dairy free or vegan version)
  • 1 can cannellini beans (rinsed and drained)

Instruction

  • Heat olive oil in a pan over medium heat.
  • Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.
  • Cook over medium-low heat until zucchini is soft (10-15 minutes).
  • Add basil and mix.
  • Add tomatoes and pesto. Let cook for a few minutes.
  • Add cannellini beans.
  • Cook for 2-3 minutes and mix until combined.
  • Serve sprinkled with extra fresh basil and green onions, over couscous or plain.