Grilled Herbed White Bean & Zucchini Flatbreads with Lemon-Tahini Drizzle
These vibrant flatbreads feature a garlicky white bean mash topped with grilled zucchini ribbons and fresh herbs, finished with a tangy lemon-tahini drizzle. Perfect for a quick and flavorful weeknight meal using your outdoor or stovetop grill.
- 2 cups canned white beans (drained and rinsed)
- 2 whole zucchini (medium, sliced lengthwise into ribbons)
- 4 pieces whole wheat flatbreads
- 3 tbsp extra-virgin olive oil
- 0.25 cup fresh parsley (chopped)
- 2 tbsp fresh mint (chopped)
- 2 cloves garlic (minced)
- 1 whole lemon (zested and juiced)
- 2 tbsp tahini
- 2 tbsp plain Greek yogurt
- 0.5 tsp ground cumin
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat grill to medium-high (about 425°F). Brush zucchini ribbons with 1 tablespoon olive oil and sprinkle lightly with salt and pepper.
⏱️ 4 minutes 🌡️ 425°FGrill zucchini ribbons for 2–3 minutes per side until charred and tender. Set aside.
⏱️ 6 minutes 🌡️ 425°FIn a bowl, mash white beans with garlic, 1 tablespoon olive oil, lemon zest, cumin, 1/2 teaspoon salt, and a pinch of pepper until mostly smooth.
⏱️ 3 minutesBrush flatbreads lightly with remaining olive oil. Grill for 1–2 minutes per side until warm and slightly crisp.
⏱️ 4 minutes 🌡️ 425°FSpread mashed white beans on each flatbread. Top with grilled zucchini, parsley, and mint.
⏱️ 2 minutesWhisk tahini, Greek yogurt, lemon juice, remaining salt, and 2 tablespoons water until smooth. Drizzle over flatbreads and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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