Caramelized Zucchini and White Bean Salad Recipe (2024)

Instead of grated zuke, I cut thin slices. This helped avoid a zucchini blob and improved caramelizing. Very tasty.

How large is "large" zucchini? Approximate weight?

Could you provide a suggested amount of zucchini by weight? Not sure if a "large zucchini" means one of those watermelon-sized ones...

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

This is good as is. I tasted it before adding half a lime and the beans, and after adding a good bit of parmesan cheese, and loved it as a dip. With the beans it is good too, but I think two cans of beans is excessive. One or zero would do.

The mixture really cooks down to almost nothing. I used three regular sized 8 to 10 in zucchinis and they cooked with the onion down to about four cups of carmelized paste.All of the water has to be cooked out — so leave uncovered.I used black eyed peas instead of white beans and this was a mistake. Black eyed peas are too hard.Mint and dill worked well with the lemon.The end result is almost more of a dip or a topping than a salad.

Yes, I third the request for more specific weight for zucchini. We gardeners know that zucchini sizes can range from a finger to a baseball bat.

Pushie- uncovered. You want water to evaporate and sugars to condense and caramelize. Good luck! I’m going to try this one tonight as well.

Great summer salad. Adapted with what I had on hand. Grated 4 - 6in zucchini. To me the key is caramelization of the zucchini & the onion. You want them browned & a little crispy. So cook them on low heat for at least 1/2 an hour. Drain on paper towels & use any left over oil to dress the salad. Added a fresh red pepper for color & crunch. A combo of white & garbanzo beans, with fresh basil & parsley. Save a little zucchini & your fav cheese & sprinkle the top just before serving.

Surprisingly tasty for such a simple dish! I served this warm, over some hot buttered Banza pasta for extra protein. The lemon flavor is lovely. The only change I made was to "mandoline" slice the zucchini on one of the sides of my box grater.

Took Yossy’s suggestion of serving on toast with ricotta, which was absolutely delicious. Added plenty of salt at the end. I used parsley and mint, think i’ll do basil next time for some extra pop. Great recipe!

A bit too sour for my families preference, so I’ll use less lemon juice next time, and maybe add some bacon. I served this as a main over creamy polenta.

Definitely 1 can of beans only. I'm going to add some Parmesan as suggested.

Diced the zucchini instead of shredding. Used mint, basil and tarragon for herbs. A greatr and easy weeknight meal and will freeze easily to keep for later meals.

This was great. I used two zucchini that were 350-400 grams each. It helps to sprinkle some salt on them to help dry them out and use a very large skillet so it’s not overcrowded. The flavor was delicious. I used mint and parsley but might try basil instead next time as parsley’s not my favorite. Very pleased with how this came out though.

Not really a salad, though it was a tasty pasta sauce

Shred the zucchini, then salt it. Wait a few minutes, then squeeze the water out by hand. No need for a towel, and you get more water out this way.

The flavor is excellent, and makes a great late summer / shoulder season dish. The texture of my zucchini became entirely mush but I just gently stirred it into the beans to keep them intact and then the lemon zest and fresh herbs added the brightness and the mild texture that it needed. We particular enjoyed it with good bread on the side, almost like a bruschetta topping.

The perfect home alone dinner. 4 smallish zucchini sliced into thin half moons (salted and drained for 45 minutes before squeezing) and a sweet onion as that was all i had. Based on other notes i gave the onions a 10 minute head start and that worked well. Aleppo pepper, basil and parsley were the seasonings used. One can of great northern beans was enough-decided to throw them in for a few moments to warm. Used a Meyer lemon and it really elevated the flavor. Delicious

We decided to make this *hot*. We did everything the same but heated the beans up and served it all warm. We LOVED it. A hit.

This is an excellent beginning to a pasta salad, though I typically add some minced garlic at the end of the caramelizing stage. I then add my caramelized zucchini and white beans to some cooked ziti or rotini, with some extra olive oil. Sometimes I’ll add some crumbled feta, sometimes I’ll throw in some ricotta. It’s all about what in the pantry and the dietary needs of the people eating. With the pasta but without the dairy, it makes for an excellent vegan summer meal

This recipe is perfect as is - don't sweat the size of the zucchinis too much. My only recommendation is making more than what is called for, as it goes pretty fast when offered at a gathering.

I find it works a little better to give the onion a head start (by 3-5 minutes) since the pieces are larger and not as watery. Fabulous summer flavor.

Accidentally opened a can of chickpeas instead of white beans and cooked it anyway. Delicious. We ate it warm, as a lunch entree.