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
- 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
Calories: 325kcal | Carbohydrates: 11g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 226mg | Potassium: 436mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1228IU | Vitamin C: 21mg | Calcium: 132mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
