Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Vegetarians in the family? They can fill up on a protein-rich mix of zucchini, mushrooms, and pinto beans.

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large skillet over high heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring occasionally, until brown and some liquid is released, 5 to 7 minutes. Transfer the mushrooms and liquid to a medium bowl; reserve the skillet.

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  • Add 1 tablespoon of the remaining oil to the skillet. Add the zucchini and ¼ teaspoon salt and cook, tossing once, until brown and crisp-tender, 3 to 4 minutes. Transfer to the bowl with the mushrooms; reserve the skillet.

  • Add the remaining tablespoon of oil to the skillet. Add the onion, reduce heat to medium-high, and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 30 seconds.

  • Add the beans, red pepper, mushrooms and zucchini, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet and cook, stirring, until the beans are warm, 1 to 2 minutes.

Nutrition Facts

105 calories; fat 6g; saturated fat 1g; sodium 292mg; protein 4g; carbohydrates 11g; sugars 4g; fiber 3g; iron 1mg; calcium 28mg.
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