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I love the creamy Tuscan tomato cream flavor that inspired a ton of “Marry Me Chicken” recipes, but was looking for something a bight lighter, with the same classic creamy flavor – and decided to make Marry Me Zucchini and Beans, with white beans, fresh zucchini, onions, tomatoes, and an irresistible tomato cream sauce you won’t be able to get enough of!
I designed this dish to have all the flavor of hearty, calorie-packed creamy tomato chicken dishes – with a lot more nutrients and less calories, and it’s still totally fulfilling. This is a Vegetarian Dish in Marry Me Sauce you will want on repeat!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Marry Me Zucchini & Beans
This recipe can be made one pot by sauteeing zucchini after browning onions and adding beans with tomatoes – but I personally prefer the results when zucchini and beans are cooked separately then topped with sauce, to keep the zucchini from falling apart and becoming mushy.
Creamy Tomato Zucchini and White Beans Ingredients
To make this recipe, we will need the following ingredients:
- Olive oil (2 tablespoons): Provides the base for sautéing aromatics, adding richness, and helping flavors meld.
- Garlic (3 cloves, minced): Brings a pungent, savory depth and aromatic foundation to the dish.
- Shallot or onion (1 small or ½, finely chopped): Adds mild sweetness and complexity, balancing the sharper garlic flavor.
- Zucchini (2 medium, halved and sliced): Offers a tender, mild, and slightly sweet vegetable base that absorbs surrounding flavors.
- White beans (1 can, drained and rinsed): Add hearty texture, plant-based protein, and a creamy element when heated.
- Sun-dried tomatoes (1 tablespoon, chopped): Intensify the flavor with sweet-tart, umami-rich bursts.
- Crushed red pepper flakes (1 teaspoon): Contribute gentle heat and spice to balance the creaminess.
- Dried thyme or Italian seasoning (½ teaspoon): Infuse subtle earthy and herbal notes that round out the flavor profile.
- Cream cheese (½ cup, softened or cubed): Creates a rich, silky sauce that coats vegetables and beans.
- Parmesan cheese (¼ cup, optional): Adds salty, nutty depth and enhances umami.
- Salt and black pepper (to taste): Essential for balancing and elevating all the flavors.
- Fresh basil or parsley (for garnish): Brightens the dish with fresh, herbaceous notes and color.
- Lemon juice (from ½ lemon): Adds acidity to cut through richness and liven the flavors.
Creamy Tomato Zucchini and Beans Method
Once you’ve gathered your ingredients, we will use the following process:
Prep Zucchini
Wash zucchini and cut into half moons.
Soften Onions
In a large pot with a bit of a rim, heat olive oil to shimmery. Add diced onion and cook, on low, until softened – about 5 minutes.
Brown Zucchini
While onions are softening, start to brown zucchini in another pan with a bit of olive oil that has been heated to shimmering, lightly brown zucchini – about 7 minutes, stirring occasionally to prevent burning.
Add Herbs & Tomatoes
Stir in diced tomatoes, red pepper flakes, and Italian herbs.
Add cream & Cheese
Turn off heat and stir in cream, Parmesan, and cream cheese. Stir well to incorporate, then reduce heat to low and let thicken, stirring occasionally.
Cook beans
Add rinsed and drained canned white beans, or rinsed and drained rehydrated white beans to the pan, and heat for 1-2 minutes.
Stir in Sauce
Add sauce over zucchini and beans, stir to mix, and remove from heat to serve.
Enjoy!
Top with more parmesan and some fresh chopped parsley or cilantro, and enjoy!
Tips and Tricks for Creamy tomato Zucchini and Beans
Sauté Aromatics Low and Slow: Cooking the garlic and shallot gently over medium-low heat helps them release sweetness without burning. This gives a deep, savory base for the whole dish.
Don’t Overcrowd the Pan: When you add zucchini, keep it in a single layer if possible. Overcrowding will steam instead of caramelize, and you’ll lose that golden-brown flavor.
Season in Layers: Add a pinch of salt with the aromatics, another after adding zucchini, and adjust again at the end. This builds balanced flavor throughout.
Warm Beans Before Cream Cheese: Make sure the beans are heated through before stirring in cream sauce. This helps the cheese melt smoothly into the sauce without clumping.
Adjust Heat with Red Pepper Flakes: If you want just a gentle warmth, add flakes earlier in cooking. For more of a spicy punch, stir them in at the end.
Finish with Freshness: The lemon juice and fresh herbs should go in at the very end to keep their flavor bright and vibrant against the creamy base.
Serve Immediately: This dish is best when the sauce is still silky and the zucchini has just the right bite. Letting it sit too long can soften the zucchini further.
What to Serve With MArry Me Zucchini and Beans
Marry Me Zucchini and Beans
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 2 medium zucchini, halved and sliced
- 1 15-ounce can white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon sun-dried tomatoes, chopped
- 1 teaspoon crushed red pepper flakes, adjust to taste
- ½ teaspoon dried thyme or Italian seasoning
- ½ cup cream cheese, softened or cubed
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese, optional
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
- Juice of ½ lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and shallot, sauté for 2–3 minutes until softened and fragrant.
- In a separate pan, brown zucchini and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until golden and tender. Can be done in same pan t be one pot, but we prefer the flavor of browning vegetables and beans separately.
- Stir sun-dried tomatoes, red pepper flakes, and thyme into softened onions. Cook for 2–3 minutes until warmed through.
- Remove onions and tomatoes from heat, and add the cream cheese, cream, and Parmesan. Stir until fully melted and incorporated — it will create a silky, creamy base.
- When the sauce is fully incorporated, and the beans and zucchini are hot, pour the sauce over the vegetables and mix.
- Squeeze lemon juice over the dish and garnish with chopped basil or parsley. Serve warm — great on it's own, or with crusty bread, pasta, or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
