Lemony Zucchini Ribbons with Cannellini Beans
Elevate your weeknight dinner routine with this vibrant and wholesome recipe for Lemony Zucchini Ribbons with Cannellini Beans. Featuring delicate, ribbon-like strips of zucchini tossed with creamy cannellini beans, zesty lemon, and a touch of garlic, this dish is a light yet satisfying option perfect for any occasion. A quick sauté in olive oil ensures the zucchini ribbons remain tender-crisp, while red pepper flakes add a subtle hint of spice. Finished with fresh parsley and optional parmesan cheese, this recipe bursts with Mediterranean-inspired flavors in every bite. Ready in just 20 minutes, this low-carb, vegetarian dish can be served warm or at room temperature, making it an excellent choice for a healthy main course or a refreshing side dish for grilled chicken or fish. Perfect for fans of quick, nutritious meals with bright, citrusy notes!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 15-ounce can cannellini beans
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
- 0.25 cups parmesan cheese (optional)
Instructions
Using a vegetable peeler, slice the zucchini lengthwise into thin ribbons. Stop when you reach the seeds and rotate the zucchini. Continue peeling until all of the flesh is used. Discard the core.
Drain and rinse the cannellini beans under cold water. Set them aside to drain completely.
Zest the lemon and then juice it, keeping the zest and juice separate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic and add it to the skillet. Sauté for 30 seconds, or until fragrant. Do not let the garlic brown.
Add the cannellini beans to the skillet and sprinkle in the red pepper flakes, salt, and black pepper. Stir and cook for 2-3 minutes until the beans are warmed through.
Gently add the zucchini ribbons to the skillet and drizzle with the remaining 1 tablespoon of olive oil. Toss lightly for 1-2 minutes, just until the ribbons are tender but not mushy.
Remove the skillet from heat and stir in the lemon zest and juice. Sprinkle the chopped parsley over the dish and toss to combine.
Taste and adjust seasoning if necessary. If desired, sprinkle the optional parmesan cheese on top before serving.
Serve warm or at room temperature. Enjoy as a standalone dish or as a side for grilled chicken or fish.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 8756 mg | 381% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 42.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 981 mg | 75% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2690 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
