Zucchini with White Beans and Basil
As I sat down to write this post, I had a little smidgen of this left in the pot. As I write this sentence, that little smidgen has now been consumed. That is how good this combination is, that the mere thought of it necessitated the need for more.
This dish couldn’t be simpler: three ingredients (zucchini, white beans, basil, plus s&p and olive oil), one pot, about 10 minutes. Endless variations (add chopped tomato, add goat cheese, add roasted red peppers, serve hot or room temperature) and endless ways to make more hearty (I was originally going to serve this over barley, but I forgot; it could be an entirely different animal if served over penne, or scrambled with eggs).
So deliciously creamy (from the beans) that I was surprised to realize it was also vegan while checking the tags from this post. The basil is the key here; find somewhere that sells basil abundantly and cheaply in season and go wild. This is not the time to skimp. Perfect for a hot day when a salad just won’t do.
Zucchini with White Beans and Basil
Serves 1 (or 2, if you serve it with some kind of grain)
Ingredients
- 3 zucchini, ends discarded, halved lengthwise and then sliced into half-moons
- 1 can cannelini beans, drained
- good 1/2 cup or so of basil, sliced
- olive oil
- salt and freshly ground pepper, to taste
1. Heat olive oil in a large saute pan over medium heat. Add zucchini, saute until golden on both sides (or almost).
2. Add beans. Cook until beans are heated through and liquid has evaporated (however much soupiness or non-soupiness you want). Add basil, give a stir so basil wilts slightly. Season with salt and pepper.
And to think, I just passed over the basil at the farmers’ market today, thinking ‘I always buy it, and never use it.’ I’ll have to remedy that now.
I made this tonight and added some chicken sausage — it was great! Thanks for an easy recipe Claire!
Thanks, Jess — glad it worked out. Sausage sounds like a delish addition. Nachy, there’s always a reason for basil! (I personally can’t wait to try it in that cucumber gin drink I posted a month or two ago.)
this looks exactly like what i need to be eating
Yeah true, I can always use basil, I just can’t usually use ALL the basil in the large bundles that are usually sold as units. So I make one basil dish, that uses a few stems and leaves, and then the rest gets sad and wilted and useless.