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21 Zucchini recipes

Zucchini is so versatile you can "hide" it anything from chocolate cake to pancakes to slow-simmered ratatouille.

6. Mediterranean zucchini and white beans

Beyond The Peel
Mediterranean zucchini and white beans mixed with olive oil, lemon, and spiced up with garlic and chili flakes makes a hearty meal for one, or a simple side for two.

By France Morissette, The Restless Palate

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.

See the full post on Stir It Up! 

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Mark Sappenfield
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