Caramelized Zucchini and White Bean Salad
Updated Oct. 11, 2023
- Total Time
- 45 minutes, plus cooling and chilling (optional)
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large zucchini, shredded on the large holes of a box grater
- 1large yellow onion, thinly sliced
- 4tablespoons olive oil
- ½teaspoon red-pepper flakes
- Kosher salt and freshly ground pepper
- 2(15-ounce) cans white beans, like cannellini, rinsed
- 1lemon, plus more if needed
- ½cup roughly chopped mint
- ½cup roughly chopped parsley, dill or basil
Nutritional analysis per serving (6 servings)
281 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 13 grams protein; 723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wrap the shredded zucchini in a clean kitchen towel and gently squeeze it to remove excess moisture.
- Step 2
In a large nonstick skillet over medium-high heat, combine the zucchini and onion with 3 tablespoons olive oil, the red-pepper flakes, 1 teaspoon salt and a few grinds of pepper. Cook the mixture, stirring occasionally, until the water has evaporated and the zucchini and onion turn golden brown, 25 to 30 minutes. You will have to stir more often toward the end of cooking to prevent burning.
- Step 3
Add the cooked zucchini mixture to a large bowl along with the beans. Zest and juice the lemon over the top and add the remaining 1 tablespoon of olive oil; stir gently to combine. Let the mixture cool to room temperature, then add the herbs and stir gently. Season to taste with salt, pepper and additional lemon juice, if desired. Serve at room temperature or cold.
Private Notes
Comments
Instead of grated zuke, I cut thin slices. This helped avoid a zucchini blob and improved caramelizing. Very tasty.
How large is "large" zucchini? Approximate weight?
I add the beans for the last ten minutes to a similar dish so they absorb more of the flavor. Also good adding a handful of chopped cherry tomatoes at that time and letting all liquid cook down
Fantastic! Served this at room temperature along with arugula tossed with balsamic shallot vinaigrette and loaded with grated Parmesan, and Pierre Franey’s Marinated Grilled Swordfish. A simple and flavorful summer meal. Great with a full-bodied rosé.
Very good. I added a thinly sliced medium fennel bulb and about 2 cups of thinly sliced leeks to the onion and zucchini, and mixed in 1 cup cooked farro and 1 extra can of cannellini beans. Used basil and parsley and plenty of lemon.
I turned this recipe into a fabulous, bright soup. Lemon zest and a little pesto took it to the next level. Almost like a spring minestrone. Love.