By France Morissette and Joshua Sprague, Beyond the Peel
1 tablespoon olive oil
1 onion, sliced in wedges
1 garlic clove, minced
1 small zucchini
1/2 cup cooked white beans
4-6 large olives, pitted
Juice of 1/2 a lemon
1/4 teaspoon dried red chili flakes
Salt and pepper
1/2 cup of chopped fresh parsley
Lemon wedges
1. In a large frying pan, heat the olive oil and cook the onions until they begin to soften, about 2-3 minutes. Add the garlic and cook for 1 more minute.
2. While you’re waiting on the onions and garlic to cook, slice the zucchini into bite-sized pieces. Add to pan and cook for 5 minutes.
3. Add the beans and cook until heated through, about 3 minutes.
4. Chop the olives. Then add the olives and freshly squeezed lemon juice to the pan.
5. Season with chili flakes, salt and pepper. Serve immediately with fresh chopped parsley and lemon wedges for garnish.
