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Meatless Monday: Mediterranean zucchini and white beans

Mediterranean recipes from sun-drenched regions make for light and refreshing summertime meals.

By Beyond the Peel / June 2, 2013

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.

Beyond The Peel


Here’s a little ditty I highly recommend you try – Mediterranean zucchini and white beans. It’s super easy (especially if you have some white beans made already, but you could use canned on the fly), and tastes amazing in its simplicity. I was excited to find that I still had one zucchini left over from the last time I made this dish. I know what I’ll be having for dinner tonight.

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Beyond The Peel

Cookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.

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I had this as a main for 1 (a very large main). But it serves nicely as a side dish for 2 or 3 as well. Especially if served with protein like herbed lemon chicken or grilled fish. If you’re serving a group, double accordingly.

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Mediterranean zucchini and white beans

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.

RECOMMENDED: 22 summer salads

Related post on Beyond The Peel: Roasted squash and quinoa salad


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