I’m so excited to share this One-Pot Lemon Zucchini Beans recipe with you! It’s creamy, bright, and packed with flavor, and it’s ready in just 20 minutes. Each serving delivers around 35 g of protein, 20 g of fiber, and 11 mg of iron, making it a great option for supporting your energy levels and overall health. With fresh zucchini, cannellini beans, basil, and a luscious cashew cream sauce, this dish is both nourishing and satisfying. Plus, the lemon juice brings a pop of freshness while helping your body absorb iron more effectively. It’s one of those easy, weeknight-friendly, plant-based, and gluten-free meals that feels special while being so good for you!
Why I love this recipe (as a nutritionist)
- High in protein: Each serving has 35 g of plant-based protein for long-lasting energy
- Iron-rich: 11.5 mg of iron per serving, supported by vitamin C from lemon and absorption-boosting onion and garlic
- Gut-friendly fiber: With 20 g of fiber, this dish supports digestion and fullness
- Quick and easy: It cooks in just 20 minutes, perfect for busy weeknights, and makes great leftovers for lunch the day after
Ingredient notes
- Cannellini beans: A creamy, mild bean packed with plant protein and fiber. You can swap with butter beans or chickpeas.
- Zucchini: Adds texture, fiber, and freshness. You can also use yellow squash.
- Cashew cream: A blend of cashews, soy milk (or water), nutritional yeast, and miso paste creates a rich, savory sauce. For nut-free, swap cashews for sunflower seeds.
- Lemon: Provides both flavor and vitamin C, which enhances iron absorption. Always use both juice and zest for maximum brightness, and to reduce food waste.
- Pine nuts: Add crunch and healthy fats. For a more budget-friendly option, use walnuts or pumpkin seeds.
How to make this recipe (summary)
Prepare the sauce by soaking cashews (unless you have a high-speed blender) and blending them with soy milk, nutritional yeast, and miso paste until smooth.
Cook the aromatics by sautéing the onion, garlic, and red chili with olive oil until fragrant. Add sun-dried tomatoes for extra depth. Add zucchini and cook until tender. Then stir in beans, lemon zest, and the cashew cream sauce. Let everything simmer until slightly thickened.
Finish by stirring in lemon juice and fresh basil. Taste and season with sea salt and black pepper.
Serve topped with arugula and pine nuts for crunch. View recipe card below for detailed instructions.
Variations and tips
- Oil-free: Water fry the onions and use dry-packed sun-dried tomatoes.
- Nut-free: Replace cashews with sunflower seeds and pine nuts with pumpkin seeds.
- Greens swap: Use spinach or kale instead of arugula. You can stir them in in the last 5 minutes of cooking.
- Meal prep friendly: This dish keeps well for 4 days in the fridge. Keep the arugula seperate until ready to serve.
- If you like this recipe, you’ll also love our other high-iron meals like our High-Protein Tandoori Cauliflower, or Roasted Cauliflower Bowl with Tzatziki and Crispy Lentil.
Why you’ll love this one-pot lemon zucchini beans TLDR
This recipe is nutrient-rich, quick to prepare, and bursting with flavor.
- Iron boost
- Protein packed
- Fiber rich
- Quick prep
- Creamy sauce
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- Can I make it oil-free? Absolutely, just water fry the onions and use dry-packed sun-dried tomatoes.
- What can I use instead of cashews? Sunflower seeds work well for a nut-free version.
- How do I store leftovers? Keep in an airtight container in the fridge for up to 4 days.
- Can I use different greens? Yes, spinach or kale can be stirred in at the end instead of arugula.
One-Pot Lemon Zucchini Beans
Equipment
- Large Skillet
Ingredients
Main
- 2 tsp (10 ml) olive oil
- 1 onion - finely chopped
- 3 cloves garlic - finely chopped
- 1 small red chili - finely chopped
- ¼ cup (28 g) sun-dried tomatoes - roughly chopped
- 2 small zucchinis - diced into small pieces
- 2.5 cups (440 g) cannellini beans - cooked
- 1 lemon - zest and 2 tbsp of juice
- ¼ cup (10 g) fresh basil
- 2 tbsp (17 g) pine nuts - toasted
- 1 cup (20 g) arugula
- sea salt flakes - to taste
- freshly ground black pepper - to taste
Cashew cream
- ¼ cup (33 g) cashews
- 1 cup (240 ml) dairy-free milk - I used soy, can substitute water
- 2 tbsp (7 g) nutritional yeast
- 1 tsp (6 g) white miso paste
Instructions
- Prepare the sauce: Soak the cashews in hot water for 20 minutes (if using a high-speed blender such as a Vitamix, you can skip this step). Drain, then add the cashews to a blender along with the milk, nutritional yeast, and white miso paste. Blend until smooth.
- Heat a large pan over medium heat. Add the olive oil, onion, and a pinch of salt. Cook for 5 to 7 minutes, until the onion is slightly translucent.
- Add the garlic, chili, and sun-dried tomatoes. Cook for 2 minutes, stirring often, until fragrant.
- Add the zucchini and cook, covered, for another 5 minutes, stirring occasionally.
- Add the beans, lemon zest, and the sauce to the pan. Cook for 5 minutes, or until the sauce is heated through and slightly thickened.
- Turn off the heat and stir in the lemon juice (to help preserve vitamin C). Using your hands, tear the basil and add it to the pot. Stir. Taste and adjust with salt and pepper as needed.
- Serve in shallow bowls topped with arugula and pine nuts, and enjoy with crusty bread.
