1 Tbsp olive oil, divided
1 medium yellow onion, cut in 1/4-inch cubes
1/4 tsp salt
pepper
2 cloves garlic, minced
2 stalks celery, thinly sliced
1 medium red bell pepper, cut in 1/4-inch cubes
small handful parsley stems
1 cup black beans, rinsed and drained
1 15-oz can diced tomatoes
1/2 cup nonfat Greek yogurt
1/2 tsp paprika
2 scallions, thinly sliced
1 large zucchini