These One Pot Lemon Feta Beans with Zucchini are the simple summer dinner of your dreams. This recipe is packed with protein and fiber thanks to ingredients like beans, bone broth, feta and zucchini. Dill and lemon provide fresh summer flavor making this a meal that you'll look forward to eating all week long.
I love a good bean recipe. For more yummy bean recipes try my spinach and artichoke beans, alfredo beans, or my garlic parmesan beans.
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Why you'll love this recipe
Creamy + satisfying. Partially mashed white beans create a rich, velvety texture without any cream.
Bright, fresh flavor. Lemon, dill, garlic, feta, and za'atar give these beans a vibrant, savory finish.
High in protein + fiber. Beans are full of fiber and protein and feta and bone broth add a protein boost.
One pot and simple to make. It comes together with simple ingredients in under 30 minutes.
Ingredients
- Olive oil: Used to sauté the vegetables and build flavor.
- Yellow onion: Adds sweetness and depth to the soup.
- Garlic: Fresh garlic is highly recommended for the best flavor.
- Zucchini: Adds vegetables while keeping the soup light.
- Cannellini beans: Makes this recipe protein and fiber rich. Great northern beans or butter beans also work well.
- Bone broth: Adds extra protein, but vegetable or chicken broth can be substituted.
- Za'atar: Adds an herby, savory flavor with subtle citrus notes.
- Fresh dill: Brightens the beans and pairs perfectly with the lemon and feta.
- Lemon: Fresh lemon juice balances the richness of the beans and feta.
- Feta: Adds creaminess and a salty finish.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cannellini beans: Great northern beans or butter beans work well.
- Zucchini: Yellow squash can be substituted.
- Bone broth: Use vegetable or chicken broth instead.
- Za'atar: Substitute Italian seasoning or a blend of thyme, sesame cumin and oregano.
- Dill: Fresh parsley, mint or basil can be used.
- Feta: Goat cheese or grated parmesan are both delicious alternatives.
Step-by-Step Instructions
Cook the veggies. Sauté the onion, zucchini, garlic, salt, paprika, and za’atar until softened.
Add remaining ingredients. Stir in the beans, broth, dill, lemon juice, and feta.
Mash + simmer. Partially mash the beans, then gently simmer for 10–15 minutes.
Serve. Divide into bowls and top with dill, feta, red pepper flakes, and toasty bread
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Partially mash the beans. Mashing some while leaving others whole creates a creamy texture with plenty of bite.
Keep it at a gentle simmer. Avoid boiling to help the parmesan melt smoothly into the sauce.
Crumble your own feta. Freshly grated feta tastes better and has less added ingredients. I also recommend a greek feta like Mt Vikos or Kourellas.
Recipe FAQS
I do believe you could use vegan parmesan and vegetable broth to make this recipe vegan.
Beans, feta and bone broth all provide protein.
Most feta is vegetarian, just make sure it doesn't have any added rennet.
Other one pot meals
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One Pot Lemon Feta Beans with Zucchini
Equipment
- 1 skillet
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion - finely chopped
- 4-6 cloves garlic - minced adjust to your garlic preference, I used 6 cloves
- 1 medium zucchini - halved and finely sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon za'atar*
- ½ cup finely chopped dill
- 3 cans cannellini beans - drained
- 1 ½ cups bone or vegetable broth use code avocadoskillet for 15% off the linked bone broth
- juice from 1 lemon
- 4-6 oz crumbled feta I used about 4 oz
Optional toppings
- additional fresh chopped dill
- additional crumbled feta
- pinch red pepper flakes recommended to add some heat
- toasty sourdough or bread of choice
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and cook for 3 minutes. Add zucchini, garlic, salt, paprika and za'atar, cook for 5 minutes or until zucchini has started to soften.
- Add all remaining ingredients to the pot. Partially mash the beans using a potato masher or jar, I mashed maybe 25% of the beans.
- Bring to a gentle simmer, being careful not to let it boil, and cook for 10–15 minutes, stirring occasionally.
- Divide out, add your favorite toppings and serve with optional toasty bread.
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