Caramelized Zucchini and White Bean Salad
Updated October 10, 2023
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Total Time
- 45 minutes, plus cooling and chilling (optional)
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large zucchini, shredded on the large holes of a box grater
1 large yellow onion, thinly sliced
4 tablespoons olive oil
½ teaspoon red-pepper flakes
Kosher salt and freshly ground pepper
2 (15-ounce) cans white beans, like cannellini, rinsed
1 lemon, plus more if needed
½ cup roughly chopped mint
½ cup roughly chopped parsley, dill or basil
Nutritional analysis per serving (6 servings)
39 grams carbs; 281 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 10 grams fiber; 723 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wrap the shredded zucchini in a clean kitchen towel and gently squeeze it to remove excess moisture.
- Step 2
In a large nonstick skillet over medium-high heat, combine the zucchini and onion with 3 tablespoons olive oil, the red-pepper flakes, 1 teaspoon salt and a few grinds of pepper. Cook the mixture, stirring occasionally, until the water has evaporated and the zucchini and onion turn golden brown, 25 to 30 minutes. You will have to stir more often toward the end of cooking to prevent burning.
- Step 3
Add the cooked zucchini mixture to a large bowl along with the beans. Zest and juice the lemon over the top and add the remaining 1 tablespoon of olive oil; stir gently to combine. Let the mixture cool to room temperature, then add the herbs and stir gently. Season to taste with salt, pepper and additional lemon juice, if desired. Serve at room temperature or cold.
Private Notes
Comments
Instead of grated zuke, I cut thin slices. This helped avoid a zucchini blob and improved caramelizing. Very tasty.
I add the beans for the last ten minutes to a similar dish so they absorb more of the flavor. Also good adding a handful of chopped cherry tomatoes at that time and letting all liquid cook down
How large is "large" zucchini? Approximate weight?
First mistake, I decided that 8 small-medium zucchini counted as 2 large and ended up with an enormous pile of caramelized squash. Second mistake, I overcooked the beans in my pressure cooker until they were mostly mush. I ended up popping it all into a blender and making an extremely tasty puree, which I will serve underneath spiced chicken meatballs for dinner tonight. I'm thinking yogurt and cucumbers on the side.
The zucchini I picked yesterday had a LOT of water in it. It was almost mush after grating. It didn't really caramelize - nor did the onions - but the addition of lemon and the herbs did make for a nice side with steak. Might do coins or strips as another reviewer suggested. Will not make again with grated zucchini.
Added some grated Parmesan. Good but not exciting.