One Pot Lemon Feta Beans with Zucchini
These Lemon Feta Beans are a delicious and healthy one pot recipe thats packed with protein and fiber
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.
Notes
*Use 1 teaspoon Italian seasoning or a blend of dried thyme, oregano, and sesame seeds with a pinch of ground cumin. I recommend using za'atar though if you can as it is delicious!
Nutritional information is for ¼ of the recipe which is a regular sized bowl.
Nutrition
Calories: 509kcalCarbohydrates: 74gProtein: 32gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 524mgPotassium: 1603mgFiber: 17gSugar: 2gVitamin A: 707IUVitamin C: 7mgCalcium: 408mgIron: 11mg
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