Picture a cozy night when you’re hungry for something tasty but lack the energy to cook a big meal. That is when the Creamy Zucchini and Lemon White Beans come to help. This dish is more than just food; it is a celebration of easy, fresh flavors that can beautify your table without much hassle.
The charm of this dish comes from its delightful blend of tastes and textures. Zucchini adds a light sweetness, while white beans offer a creamy, satisfying feel. The lively kick from lemon brightens each bite, and a drizzle of basil oil lifts it even more. The best part? Everything cooks in one pan, making it not only tasty but also super easy. It is the kind of meal that makes you question why you haven’t been cooking this way before.
I first tasted this lovely mix at a cute café in a busy city. The scent from the open kitchen pulled me in, and with the first bite, I was captivated. The flavors twirled on my palate, creating a warming feeling like a loving hug. That experience made such an impression that I wanted to recreate it at home, aiming to catch a hint of that cooking magic.
Absolutely! This dish is both nutritious and flavorful. It is loaded with vitamins from fresh vegetables and protein from beans, making it a balanced meal without skimping on taste. For those monitoring their carb intake, swapping beans with tofu or using extra veggies like mushrooms or spinach works great. The versatility of this dish adds to its appeal, letting you adapt it to your diet while keeping its spirit.
These ingredients not only boost the overall flavor but also offer their own health benefits, making this dish enjoyable and nourishing.
In conclusion, the Creamy Zucchini and Lemon White Beans recipe shows how simple ingredients can, when mixed thoughtfully, create a meal that is cozy and thrilling. Whether you want a quick dinner on a busy night or a dish to wow your guests, this flexible recipe has what you need. So why not give it a go? Your taste buds and your timetable will be grateful!
To make the Creamy Zucchini and Lemon White Beans, you will need the following ingredients:
Press the grated zucchini between sheets of paper towel to remove as much water as possible.
In a large skillet over medium-high heat, heat 2 tablespoons olive oil and add ¾ cup minced shallots. Sprinkle with 1 teaspoon salt and cook, stirring often, for 5 minutes.
Add in 3 minced garlic cloves, ½ teaspoon crushed fennel seeds, and 1 teaspoon herbs de Provence and cook, stirring, for 2 minutes.
Add the squeezed zucchini and cook for another 6 minutes, stirring often.
Add the rinsed and drained white beans and 1 ½ cups vegetable stock and bring to a boil.
Reduce the heat to medium and add ½ cup dairy-free heavy cream.
In a small bowl, thoroughly whisk together 1 tablespoon cornstarch and 2 tablespoons water until there are no lumps.
Pour the slurry into the zucchini and white bean mixture and stir gently until it thickens slightly.
In a small bowl, stir together 2 tablespoons finely chopped fresh basil, 3 tablespoons olive oil, and 1 minced garlic clove.
Add the lemon zest and black pepper to taste and stir to combine.
To serve, drizzle the basil oil over the creamy zucchini and lemon white beans and enjoy!
I am so grateful for this recipe. It reminds me of a lovely café in the city where I first had these flavors. Easy and delightful, it soothes my busy evenings.
