Recent Recipes
Lemony Beans and Zucchini
I made this “side” for pita pocket night last week. It was delicious stuffed into hot pita pockets with grilled chicken, cherry tomatoes, olives, chopped lettuce, and cucumbers. Serve as a side or heap on toast or top with a fried egg, etc.
1 Tbsp. olive oil
1 medium or large zucchini, chopped or spiralized into ribbons
Salt and pepper
1 can of white beans, drained
1 cloves garlic, minced
Handful of chopped fresh basil
Lemon
Add olive oil to a skillet over medium heat. Add zucchini and season generously with salt and pepper. Cook zucchini until slightly tender, about 5 minutes (if using thin zucchini ribbons only cook 2 minutes). Add beans and mash slightly. Add garlic and stir. Cook 3-4 more minutes until creamy. Remove from heat and finish with a handful of fresh chopped basil and a squeeze of fresh lemon juice (start with all of the juice from half of the lemon, then add more if desired).
Yield: 2 servings