Creamy Zucchini and Lemon White Beans
I particularly like this recipe because it’s simple, it’s fresh, it’s nourishing and it can be prepared entirely (or almost entirely) in a single pan! The combination of zucchini, white beans, lemon and basil oil is divine. It really is the perfect vegetarian meal for your busy evenings!
If this kind of recipe appeals to you, try my creamy white beans with sun-dried tomatoes!
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- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Ingredients
Creamy Zucchini White Beans
- 2 large zucchini, grated
- 2 tablespoons (30 ml) olive oil
- 3/4 cup (180 ml) minced French shallots
- 1 teaspoon (5 ml) salt
- 3 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) crushed fennel seeds
- 1 teaspoon (5 ml) herbes de Provence
- 1 can 540 ml white beans, well rinsed and drained
- 1 1/2 cups (375 ml) vegetable broth
- 1/2 cup (125 ml) dairy-free cream
- 1 tablespoon (15 ml) cornstarch + 2 tablespoons (30 ml) water
- Pepper, to taste
- Zest of 1 well-washed lemon
Basil Oil
- 2 tablespoons (30 ml) finely chopped fresh basil
- 3 tablespoons (45 ml) olive oil
- 1 small garlic clove, minced
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Preparation
Creamy Zucchini White Beans
- Place grated zucchini in sheets of paper towel and press over a bowl or sink to remove as much water as possible.
- In a large skillet, heat the olive oil to medium-high fey and cook the French shallots with the salt for 5 minutes, stirring often. Add the garlic, fennel seeds and herbes de Provence and continue cooking for 2 minutes. Add the zucchini and cook for a further 6 minutes, stirring often.
- Add the white beans and vegetable stock and bring to the boil. Reduce heat to medium and add cream.
- In a small bowl, combine cornstarch and water. Pour into the white bean casserole and stir gently until the mixture thickens slightly. Add pepper and lemon zest and stir lightly.
Basil Oil
- In a small bowl, combine the basil oil ingredients. Serve over the white bean casserole.
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