Lemony Zucchini & White Beans with Garlic and Herbs
Zucchini is one of those vegetables that can go from abundant to overwhelming pretty quickly, especially when gardens and farmers markets are overflowing with it. Fortunately, it doesn’t take much to turn it into a side dish that feels like more than just another plate of zucchini.
In Lemony Zucchini & White Beans with Garlic and Herbs, the zucchini gets a chance to brown in the skillet before creamy white beans and garlic are added. Lemon zest and juice brighten everything up, fresh herbs add plenty of flavor, and a little Parmesan finishes it off. The beans make the dish more satisfying without turning it into a heavy side, while also adding fiber and plant protein.
It’s also a good example of how useful a well-stocked pantry can be. A can of beans can stretch fresh produce, add substance to a meal, and save you from needing another complicated recipe or extra trip to the store. That same idea comes up throughout Eating Well Doesn’t Have to Be Expensive, Part 2, where convenient staples like canned foods, grains, frozen produce, and freezer basics make it easier to put nourishing meals together without always starting from scratch.
Lemony Zucchini & White Beans with Garlic and Herbs
Ingredients
- 3 medium zucchini
- 1 (15-ounce) can cannellini or other white beans, drained and rinsed
- 2 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped
- ½ tsp kosher salt, plus more to taste
- Freshly ground black pepper
- Pinch red pepper flakes, optional
- Zest of 1 lemon
- 1½ tbsp fresh lemon juice, plus more to taste
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 tbsp grated Parmesan, optional
Instructions
- Cut the zucchini lengthwise in half if it’s large, then into thick ½ inch pieces. Keeping the pieces fairly substantial helps them brown without becoming mushy.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add half of the zucchini in a single layer and let it cook without moving for 4–5 minutes, until nicely browned. Turn and cook for another 2–3 minutes. Transfer to a plate and repeat with the remaining zucchini and another ½ tablespoon oil.
- Lower the heat to medium. Add the remaining ½ tablespoon olive oil, garlic, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant.
- Add the white beans and cook for 2–3 minutes, gently stirring, until warmed through.
- Return the zucchini to the skillet, add the lemon zest, parsley, and basil and season with salt and black pepper. Toss gently with the beans and remove from the heat.
- Add the lemon juice. Taste and add another squeeze of lemon or pinch of salt if needed.
- Finish with Parmesan, if using, and serve warm.
Notes
- Give the zucchini room. Cooking it in batches is worth the extra few minutes. An overcrowded pan steams zucchini instead of browning it.
- Add the lemon at the end. The fresh acidity wakes up both the mild zucchini and the creamy beans.
- Make it your own. Dill, mint, or oregano can replace some of the parsley and basil. Toasted walnuts, almonds, or pine nuts would also add a nice bit of crunch.