The easiest one-pan vegan dinner: Tender stewed zucchini with creamy white beans, garlic, herbs and lemon. Ready in 30 minutes.
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I could happily eat this zucchini and white bean stew straight from the pan. The zucchini turns silky, the garlic melts into the sauce, and the big, buttery beans mingle with the little ones in the loveliest way.
I like to gently crush a few of the beans with my fork as they simmer. It's a little trick that makes the sauce wonderfully creamy without needing a drop of cream. Fresh parsley, lemon zest, and a pinch of chili bring everything to life.
My favorite way to serve is with a thick slice of crusty bread to mop up every last drop of that silky sauce.
Why You'll Love This Recipe
- incredibly creamy without much added fat
- naturally vegan and protein-rich (lots of beans)
- one-pan recipe with minimal cleanup
- perfect for using up summer zucchini
- budget-friendly pantry ingredients
- ready in about 30 minutes
Note on Ingredients
You'll find the exact ingredients and measurements in the recipe card below.
- Zucchini
Medium zucchini work best. Dice them into cubes or slice them thinly. - Two Types of White Beans
I love combining two different kinds of white beans.
Large butter beans (or gigante beans) add a creamy, buttery bite, while smaller cannellini or navy beans fill the sauce beautifully. The different textures and sizes make every bite more interesting.
Note: Don't drain the beans. Their cooking liquid helps create the silky sauce.
Optional additions if you like an even creamier sauce:
• cashew butter
• white almond butter
• a splash of plant cream
A handful of chopped walnuts, almonds or Brazil nuts also adds wonderful crunch.
Tips for the Best Flavor
- Cook the zucchini long enough. The slow cooking gives the dish its rich flavor.
- Don't discard the bean liquid. It helps create the creamy sauce.
- Mash a few beans for richer & silkier texture.
- Taste before adding lemon juice. Sometimes the zest alone is perfect.
🍽 Recipe
Creamy Stewed Zucchini and White Beans (vegan)
Ingredients
- 6 tablespoons olive oil
- 6-8 garlic cloves, finely chopped
- 1 pinch red pepper flakes, or to taste
- 4-5 medium zucchini, diced or thinly sliced
- 2 cans large white beans, such as butter beans or gigante beans, undrained (about 14-15 oz / 400-425 g each)
- 1 small jar small white beans, undrained (about 6-7 oz / 170-200 g)
- 1 tablespoon frozen chopped basil (or a handful of fresh basil leaves)
- 5 fresh parsley sprigs, leaves only, chopped
- 1 tablespoon vegetable bouillon powder (or a bit more, to taste)
- Zest of 1 lemon
- Salt and black pepper, to taste
- Lemon juice, to taste (optional)
Optional for extra creaminess:
- 1 tablespoon cashew butter, white almond butter, or about 3 tablespoons plant-based cream
Optional for serving:
- 1 handful chopped walnuts, almonds, or Brazil nuts
- Crusty bread or wholegrain bread
Instructions
Cook the zucchini and garlic.
- Heat the olive oil in a large skillet.
- Add the chopped garlic and zucchini at the same time. Cooking them together prevents the garlic from burning while the zucchini slowly releases its moisture.
- Cook for about 20 minutes over medium heat until the zucchini becomes tender and the garlic smells wonderfully fragrant.
Add the beans and seasonings.
- Stir in the beans together with their liquid, basil, parsley, vegetable stock powder and lemon zest.
Simmer until creamy.
- Simmer gently for about 5 minutes, stirring occasionally.
- Use a fork to mash some of the beans directly in the skillet to thicken the sauce.
- Season to your taste with salt and pepper.
- Taste before adding lemon juice, you may find the lemon zest already provides enough freshness.
- For an extra luxurious version, stir in some cashew butter, almond butter or plant cream.
- Serve topped with chopped nuts if you like.
What to Serve with Stewed Zucchini and White Beans
This dish is delicious all by itself. If you want to pair it with something to make it even more filling, I especially love serving it with:
- Bread = wonderful for dipping. I like hearty whole-grain bread, but soft white bread, like flatbread, is also great for dipping.
- Polenta, millet, brown rice, pasta, even potatoes. Actually, it's a dish that goes well with all kinds of carbs.
More Zucchini & Bean Recipes
- Baked Zucchini Sticks with Vegan Parmesan
- Zucchini Tomato Recipe with Polenta (Italian-Style)
- 20-Min Smoked Baked Beans (Vegan & Stovetop)
- Leeks in White Sauce With Potatoes (easy & vegan)
- Bachelor's Kidney Bean Salad (Easy 5-Minute Recipe)
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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