Smoky Cannellini Bean & Roasted Zucchini Skillet with Lemon-Herb Drizzle
This vibrant one-pot skillet combines creamy cannellini beans with smoky spices and golden roasted zucchini, finished with a fresh lemon-herb drizzle. Perfect for a quick, nourishing dinner that’s packed with plant-based protein and zest.
- 2 tbsp olive oil
- 2 medium zucchini, sliced into half-moons
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 cups cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp fresh basil, chopped
Advertisement
Instructions
Heat olive oil in a large oven-safe skillet over medium-high heat. Add zucchini slices and cook, stirring occasionally, until starting to brown, about 4 minutes.
⏱️ 4 minutesAdd red onion and garlic; sauté until fragrant and onion softens, about 2 minutes.
⏱️ 2 minutesStir in smoked paprika, ground cumin, cannellini beans, cherry tomatoes, salt, and black pepper. Mix well to coat evenly with spices.
⏱️ 1 minuteSpread mixture evenly in the skillet. Transfer to the oven and roast at 425°F until zucchini is golden and tomatoes are blistered, about 8 minutes.
⏱️ 8 minutes 🌡️ 425°FMeanwhile, in a small bowl, combine parsley, lemon zest, lemon juice, and basil to make the lemon-herb drizzle.
⏱️ 2 minutesRemove skillet from oven. Drizzle lemon-herb mixture over the beans and vegetables. Serve warm.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
