Ingredients for Lemony Zucchini Ribbons With Cannellini Beans
- 2 medium zucchini (about 2 cups ribbons)
- 1 lemon (zest of ½, juice of whole)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 tablespoons chopped fresh chives
- Flat Leaf Parsley
- Salt And Pepper
- Extra Virgin Olive Oil
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How to Make Lemony Zucchini Ribbons With Cannellini Beans
- Using a vegetable peeler, create thin ribbons from 2 medium zucchini (about 2 cups of ribbons).
- Bring a medium saucepan of salted water (about 2 cups) to a boil. Add the zucchini ribbons and cook for 1 minute. Immediately drain and rinse under cold water to stop the cooking process. Set aside in a bowl.
- Zest half a lemon (about 1 teaspoon zest) and juice the whole lemon (about 2 tablespoons juice).
- Add 1 (15-ounce) can of cannellini beans (rinsed and drained), 2 tablespoons chopped fresh chives, and 2 tablespoons chopped fresh parsley to the bowl with the zucchini.
- Season generously with salt and freshly ground black pepper (to taste).
- Drizzle 2 tablespoons of extra virgin olive oil over the mixture. Gently toss to combine.
- Serve chilled or at room temperature. Garnish with extra lemon zest and fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
28g
Fat
6g
Carbs
7g