Stewed Zucchini in Fresh Tomato Sauce with White Beans

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 mins
Serves 4

Leftovers can be frozen. Or stored in the refrigerator in an airtight container for up to 3 days.


  • 1 tablespoon olive oil
  • 2 cups green zucchini, sliced {see notes}
  • 1 cup white beans, cooked
  • 1 cup Fresh Tomato Sauce
  • 1/4 cup basil, julienned 
  • 1 cup kale, shredded 
  • sea salt, to taste
  • black pepper, to taste


Heat the olive oil in a sauce pan over low-medium heat.

Then add in the zucchini and sauté for 2 minutes.

Turn up the heat to medium and add in the white beans and the tomato sauce. Stir and simmer for 5 minutes or until the veg is heated throughout.

Add in the kale and basil, and stir and simmer for 2 minutes more. 

Season with salt and pepper, and serve warm.

Recipe Notes

You can sub in almost any vegetable for the zucchini, by adjusting the cooking time. I often make this with eggplant, peppers, summer squash, winter squash, etc. 

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