[Foodie Friday Recipe] Zucchini Noodles with White Beans & Herbs

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!
White Bean & Herb Zucchini Noodles
Yield: 1 serving
Total Time:
Ingredients:
1 to 2 zucchini, ends cut off
1 tablespoon olive oil
1 clove garlic, minced
1/3 cup cooked cannellini beans, rinsed and drained
1/4 teaspoon ground allspice
Himalayan salt and freshly ground pepper
1/4 cup parsley, shredded
1/4 cup mint leaves, shredded
1 green onion, thinly sliced
Juice of 1 lemon
Instructions:
- Using spiralizer or vegetable peeler, create long, thin zucchini noodles. Set aside.
- Heat olive oil in large skillet over medium heat and sauté zucchini noodles 1 to 2 minutes until slightly tender. Transfer to plate, leaving residual oil in skillet.
- Sauté garlic in skillet, 30 seconds. Stir in white beans, allspice, and salt and pepper to taste, and warm through. Turn heat off and stir in herbs and lemon juice.
- Top zucchini noodles with bean mixture.
Recipe Source: ThriveMarket.com