Caramelized Zucchini and White Bean Salad

Name: Caramelized Zucchini and White Bean Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 large zucchini, shredded on the large holes of a box grater; 1 large yellow onion, thinly sliced; 4 tablespoons olive oil; 1/2 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; 1/2 cup roughly chopped mint; 1/2 cup roughly chopped parsley, dill or basil

By Yossy Arefi

Updated Oct. 11, 2023

Caramelized Zucchini and White Bean Salad — 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: 4(855)
Comments: Read comments

This flavorful and hearty salad makes use of one of summer’s most abundant vegetables, zucchini. You start with a big pile of shredded zucchini and onions, then might marvel at how much it cooks down as it browns and caramelizes. Next, you’ll toss that potent blend with creamy white beans and herbs to make an easy, flavorful side or main. The mint adds brightness, and it pairs well with other soft herbs, like parsley, dill and basil. The caramelized zucchini mixture makes a great base for bean salad, but it is so versatile it can be used in many other ways: Make a big batch and toss it with pasta, serve it on top of ricotta-slathered toast, or top a flatbread with it; you really can’t go wrong.

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Ingredients

Yield:6 servings

2large zucchini, shredded on the large holes of a box grater
1large yellow onion, thinly sliced
4tablespoons olive oil
½teaspoon red-pepper flakes
Kosher salt and freshly ground pepper
2(15-ounce) cans white beans, like cannellini, rinsed
1lemon, plus more if needed
½cup roughly chopped mint
½cup roughly chopped parsley, dill or basil

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

855 user ratings

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Comments

FB2 years ago

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

Acd2 years ago

How large is "large" zucchini? Approximate weight?

Beth2 years ago

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

EllaBella1 month ago

I turned this recipe into a fabulous, bright soup. Lemon zest and a little pesto took it to the next level. Almost like a spring minestrone. Love.

Christine4 months ago

This is amazing. It’s a snowy, sleety, rainy winter day outside, and this dish is bright and lovely. Don’t be heavy-handed with the red pepper, and I used fresh mint and fresh dill. The herbs and the lemon juice and zest make this sing.

Bill Merchant8 months ago

Weight of zucchini would be appreciated, but eyeballing worked. I didn’t squeeze out the zucchini juice but covered the zucchini and onion for 10 minutes to steam soften/wilt the veg, then uncovered and caramelized over medium heat. One can of cannellini beans is sufficient. Easy, tasty, add more red pepper per taste. I didn’t think to add freshly grated Parmesan Reggiano but that sounds delicious.

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