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


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).

GF V veg DF

Yield: 2 servings