Zucchini + White Bean Skillet with an Orange, Fennel + Burrata Salad

I feel like we’re learning the art of the “lazy weekend” this Spring. That’s what we had on the agenda this weekend, and though we certainly didn’t let responsibilities fall the waste-side (house was cleaned, dogs were walked, laundry was done), we did truly get to enjoy ourselves. Cozy movie nights in, fun cooks in the evening, and genuine relaxation time. It feels extra nice and indulgent being freshly back from vacation in CA. We traded in sitting in front of our computers for hours on end with an adventure to Santa Monica, a day at the theme park, and lots of time with family + friends. We even got some pool-time in, and the only thing that bums me out is thinking this mini tan will fade before I can get out in the sun again. Oh well. All in all a great trip that we got to cap off at our favorite Hermosa Mexican spot, so my favorite frosty margs + tacos to bid vacation farewell.

So our first weekend. Our first noteworthy Springtime meal (in this not so Spring-y weather) - this Zucchini + White Bean Skillet with a Orange, Fennel + Burrata Salad. We sat down at the dinner table last night and we both kept looking at each other like “damn - this is good.” A light + flavorful bean focused dish with a bright + refreshing salad, and that combo just hit the spot. Beans seem like they’d be so heavy as the main focus of dinner, but this was a totally light + refreshing vibe. There is ALOT of zucchini cooked in with the beans, and a dose of fresh lemon juice just flavors the whole thing.

 
 

We’re hot on the bean protocol

We are on a protein journey here at the Zehner house, and a vegetarian protein journey at that. So beans it is, and it totally makes me laugh because I definitely scoffed at people doing the “bean protocol diet” a few years ago, and now I feel like I am one of those people. I’m doing all the bean protocol things without declaring it a “diet.”

Real talk - I uncovered a whole new world of main course beans when I made this baked tomato + bean situation, essentially uncovering that beans can be a good plant based sub for risotto or pasta dishes. Not always, but in some situations - totally. You get all the yummy sauce, extra veggies, and swap out the noodles for some good bread. These baked bean dishes are real good piled on a piece of a bread! This was that kind of situation. We sliced up + toasted the last of our Tartine loaf, and ate it bruschetta style. And I highly recommend!

Courgettes

Making this dinner, I learned that zucchinis are also called courgettes, and this word is now living rent free in my vocabulary. But to the point of this dinner - I love cooking with squash. Sautéing them until they’re toasty and have a light brown caramelization is heaven. You do exactly that with this dinner, and sneak in a little bit of extra veg by grating up some more zucchini, and those bits kind of melt into the beans + broth really seamlessly. Tender squash was a really good pairing here!

 
 

Of course there is cheese

If there wasn’t going to be cheese, I wasn’t going to bother. But just a touch of parmesan (the good kind) melted into the bean + zucchini goes a long way to may it truly cheese-y. The other kind of surprise ingredient added to this to give is a little creamy factor - sour cream. I mean - who new that could be so tasty. I used a pretty minimal amount, and I even used a low-fat variation, and it was perfect. So creamy + tangy, and just added to this being one very delicious dinner.

A perfect Saturday night dinner at home, and a perfect vegetarian protein packed dinner we will absolutely make again. A delight!

For the salad dressing

  • Juice of 1 orange

  • 3 tbsp Dijon

  • 2 tbsp agave

  • 1 tbsp red wine vinegar

  • 1 tbsp EVOO

  • a small pinch of salt + pepper

For the salad

  • 1 tangelo orange (or other orange in your choosing), peel removed + sliced into disks

  • 1 fennel bulb, thinly sliced + fronds reserved

  • 1 ball of burrata

  • Flaky sea salt or an everything bagel seasoning

For the bean + zucchini dish

  • 3 zucchinis

  • 2-3 tbsp EVOO

  • 3 garlic cloves, minced

  • juice of half a lemon

  • salt + pepper

  • 1 can of white beans, bean broth reserved

  • salt + pepper

  • a pinch of red pepper flakes

  • 1/4 c. fresh basil, plus a little extra for garnish

  • 1/4 c. parmesan cheese

  • 2 tbsp sour cream

  • 2 tbsp toasted pine nuts

  • Toasted bread slices, for serving

Start by making the dressing. Add all of the dressing ingredients to a mason jar + shake vigorously. Set the dressing aside.

Move to assembling the salad. Spread the fennel on the bottom of your serving bowl, and gently place the orange sliced on top. Drizzle the dressing over the top salad. Set the salad aside, waiting to break a ball of burrata on top of the salad and sprinkle the reserved fronds + seasoning salt over the top until you’re ready to eat (save those for the last few minutes).

Now make the bean + zucchini dish. Start by prepping the zucchinis -slice two into rounds and shred the third. Place the shredded zucchini onto a paper towel lined plate to absorb the liquid. Place a Dutch oven over medium heat and add in the EVOO + garlic, toasting for a minute. Add in the sliced zucchini, and cook for 5-7 minutes - until they zucchini slices begin to brown. Add in the lemon juice + shredded zucchini, and cook for an additional 3 minutes. Add in the can of beans, including the liquid, and bring to a simmer. Let the mixture simmer for another 5 minutes. Turn the heat to low, sprinkle in the seasoning, and continue to cook uncovered for 10 minutes. Stir in the basil, cheese, and sour cream, stirring until the cheese + sour cream melt into the mixture over low heat. Continue to cook for 5-10 minutes.

Lesley ZehnerComment