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Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic and cook, stirring, until beginning to soften, about 3 minutes.
Add zucchini, summer squash, oregano, salt and pepper and stir to
combine. Reduce heat to low, cover and cook, stirring once, until
the vegetables are tender-crisp, 3 to 5 minutes.
Stir in beans, tomatoes and vinegar; increase heat to medium and
cook, stirring, until heated through, about 2 minutes. Remove from
the heat and stir in Parmesan.
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