Combine mild zucchini noodles with herbs and white beans for a light and delicious summer meal!
Light and flavorful, this is the perfect summer meal – and a great way to use up some of the glut of zucchini that the season often brings! Using spiralized zucchini noodles (or “zoodles” as they are whimsically sometimes called) makes this a low-carb option, and it’s also great for those avoiding gluten.
I prefer to cook my own beans, but using canned is a super-quick way to have a meal on the table in a jiffy, especially on a hot summer day when you don’t feel like doing much cooking. If you are using dried beans, soak them for 8 hours or overnight with a pinch of baking soda, drain and rinse, and then pressure cook them or pre-cook them the day before for a faster meal. (I would make at least 4 servings-worth if you are cooking them yourself, to make it worth your while.)
This Mediterranean-inspired recipe serves 1, but can easily be increased to feed more people. it makes a delicious summer lunch or light supper when paired with a ripe heirloom tomato salad!