Marry Me Zucchini and Beans
Creamy white beans and sautéed zucchini in an addictive tomato cream sauce that is so good, it's rumored to result in proposals.
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion finely chopped
- 2 medium zucchini halved and sliced
- 15 oz white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon sun-dried tomatoes chopped
- 15 oz diced tomatoes 1 can
- 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 onions, sauté for 2–3 minutes until softened and fragrant.
- Stir sun-dried tomatoes, can of diced tomatoes, red pepper flakes, and thyme into softened onions. Cook for 2–3 minutes until warmed through.
- Remove the mixture from heat, and add the cream cheese, cream, and Parmesan. Stir until fully melted and incorporated.
- In a separate pan, brown zucchini and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until golden and tender. This can be done in same pan to be one pot, but we prefer the flavor of browning vegetables and beans separately.
- Add rinsed and drained canned white beans, or rinsed and drained rehydrated white beans to the pan with the zucchini, and heat for 1-2 minutes.
- Pour the creamy sauce over the vegetable, mix and heat through.
- 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
Calories: 464kcal | Carbohydrates: 37g | Protein: 15g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 241mg | Potassium: 1117mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1353IU | Vitamin C: 31mg | Calcium: 242mg | Iron: 5mg
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