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One-Pot Lemon Zucchini Beans Recipe

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4.3 from 28 reviews

This One-Pot Lemon Zucchini Beans recipe is a vibrant and hearty dish that combines creamy cannellini beans with fresh zucchinis, zesty lemon, and a savory cashew-based sauce. Ready in just 30 minutes, it’s a perfect healthy meal that’s both comforting and packed with flavor, savory notes from sun-dried tomatoes, a hint of chili spice, and fresh herbs that bring freshness to every bite.

Ingredients

Main Ingredients

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 small red chili, finely chopped
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • 2 small zucchinis, diced into small pieces
  • 2.5 cups cooked cannellini beans
  • 1 lemon (zest and 2 tbsp juice)
  • 1/4 cup fresh basil
  • 2 tbsp pine nuts, toasted
  • 1 cup arugula
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste

Cashew Sauce

  • 1/4 cup cashews
  • 1 cup dairy-free milk (soy milk used; can substitute water)
  • 2 tbsp nutritional yeast
  • 1 tsp white miso paste

Instructions

  1. Prepare the sauce: Soak the cashews in hot water for 20 minutes if you don’t have a high-speed blender. Drain the cashews and add them to a blender along with the dairy-free milk, nutritional yeast, and white miso paste. Blend until the sauce is smooth and creamy.
  2. Sauté the aromatics: Heat a large pan over medium heat and add the olive oil, chopped onion, and a pinch of salt. Cook for 5 to 7 minutes until the onion becomes slightly translucent and tender.
  3. Cook garlic and chili: Add the chopped garlic, red chili, and sun-dried tomatoes to the pan. Stir and cook for 2 minutes until fragrant and well combined.
  4. Cook the zucchini: Add the diced zucchini to the pan, cover it, and cook for 5 minutes, stirring occasionally to ensure even cooking until the zucchini softens slightly.
  5. Add beans and sauce: Stir in the cooked cannellini beans, lemon zest, and the prepared cashew sauce. Simmer together for about 5 minutes until the sauce is heated through and has thickened somewhat.
  6. Finish with lemon and basil: Turn off the heat. Stir in the fresh lemon juice to preserve its bright flavor and vitamin C. Tear the fresh basil with your hands and stir it into the pot. Season with salt and freshly ground black pepper to taste.
  7. Serve: Dish the mixture into shallow bowls and top with fresh arugula and toasted pine nuts. Enjoy with crusty bread for a complete meal.

Notes

  • Soaking cashews softens them for easier blending, but a high-speed blender can skip this step.
  • Use fresh lemon juice added off the heat to preserve vitamin C and maintain a fresh tang.
  • To toast pine nuts, dry toast in a skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
  • For a nut-free variation, substitute the cashew sauce with a tahini or white bean puree.
  • This dish pairs wonderfully with crusty artisan bread or a light green salad.

Find it online: https://justsosavory.com/one-pot-lemon-zucchini-beans-recipe/