Tuscan Squash and Beans on Rice

What do you know, I've finally been using my cookbook again.  I got a little burned out with it and wanted to try some other recipes for the summer.  The good news is that even though I haven't been using my cookbook, I've still been cooking dinner every night and making lots of new recipes.  I guess I don't HATE cooking dinner so much.  I kind of enjoy trying a new recipe and find that if I know WHAT I'm going to cook and am ORGANIZED enough to have the ingredients on hand and do some prep work in the morning, it's not so bad.    Plus I'm finally gaining a little confidence and trusting myself to substitue ingredients or omit them if I don't have them and I don't think it will make a difference.  So, thanks to my friend for giving me this cookbook and helping me through dinner the past year.  I will still try to cook my way through this cookbook (it may take years) but my newest goal is to make breakfast at least 4 times a week. 

I tried the Tuscan Squash and Beans on Rice because I have a lot of zucchini these days and it was really quite tasty.  Here's the recipe:

3 TBS. olive oil
1 onion, chopped
1 red bell pepper, chopped
3 large tomatoes, diced (I used a can of diced tomatoes because I didn't have fresh)
3 cups zucchini, chopped
1/2 tsp. dried oregano
1/2 tsp. thyme
3 cloves garlic, pressed
salt and pepper to taste
1 15 oz. can cannellini beans, drained
1 cup brown rice, cooked (did  you know they have brown minute rice?  I just learned that and LOVE it)

     In a saucepan over medium heat, heat olive oil.  Stir in onions and bell pepper and cook until tender.  Mix in tomatoes and zucchini and season with oregano, thyme, garlic, salt, and pepper.  Reduce heat, cover and simmer 10 minutes, stirring occasionally.
Stir beans into Zucchini mixture and continue cooking about 5 minutes  Serve over the cooked rice.....my kids LOVE rice...so I should have made 2 or 3 cups, not just one.