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Meatless Monday: Mediterranean zucchini and white beans

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Beyond The Peel

(Read caption) Mediterranean zucchini and white beans mixed with olive oil, lemon, and spiced up with garlic and chili flakes makes a hearty meal for one, or a simple side for two.

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Here’s a little ditty I highly recommend you try – Mediterranean zucchini and white beans. It’s super easy (especially if you have some white beans made already, but you could use canned on the fly), and tastes amazing in its simplicity. I was excited to find that I still had one zucchini left over from the last time I made this dish. I know what I’ll be having for dinner tonight.

I had this as a main for 1 (a very large main). But it serves nicely as a side dish for 2 or 3 as well. Especially if served with protein like herbed lemon chicken or grilled fish. If you’re serving a group, double accordingly.


Mediterranean zucchini and white beans

1 tablespoon olive oil

1 onion, sliced in wedges

1 garlic clove, minced

1 small zucchini

1/2 cup cooked white beans

4-6 large olives, pitted

Juice of 1/2 a lemon


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