Lemony Zucchini Ribbons With Cannellini Beans Recipe

Bright, zesty, and refreshingly simple! This vibrant summer side dish features delicate zucchini ribbons tossed with creamy cannellini beans, fresh herbs, and a burst of lemon. Perfect served chilled or at room temperature, it's a crowd-pleaser for barbecues, potlucks, or a light weeknight meal. Ready in under 15 minutes!

Prep Time 5 mins
Cook Time 11 mins
Calories 181.3 kcal
Protein 15g
Rating 1.0 (1 Reviews)
Lemony Zucchini Ribbons With Cannellini Beans 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemony Zucchini Ribbons With Cannellini Beans

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How to Make Lemony Zucchini Ribbons With Cannellini Beans

  1. Using a vegetable peeler, create thin ribbons from 2 medium zucchini (about 2 cups of ribbons).
  2. 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.
  3. Zest half a lemon (about 1 teaspoon zest) and juice the whole lemon (about 2 tablespoons juice).
  4. 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.
  5. Season generously with salt and freshly ground black pepper (to taste).
  6. Drizzle 2 tablespoons of extra virgin olive oil over the mixture. Gently toss to combine.
  7. 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