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Creamy Summer Zucchini, Squash and White Beans with Basil
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Creamy Summer Zucchini, Squash and White Beans with Basil

30 minServes 4Nutri-Score C€€
from @alltypesofbowls3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • white beans (rinsed and drained (2 cans))Pantry480 g
  • fresh basil (chopped)Produce15 g
  • butterDairy28 g
  • olive oilPantry30 ml
  • zucchini (sliced)Produce2 pieces
  • yellow squash (sliced)Produce2 pieces
  • garlic (minced)Produce1 piece
  • red pepper flakesSpices1 g
  • saltSpices3 g
  • black pepperSpices1 g
  • half & half (or cream)Dairy240 ml
  • Parmesan (grated)Dairy50 g
  • crusty bread (for serving)Bakery200 g

per serving

Nutrition

325kcal

Carbs
33 g
Proteins
14 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop

step by step

Method

  1. Soften the vegetables

    • Heat the butter and olive oil in a pan over medium-low heat.
    • Add the sliced zucchini and yellow squash and cook until softened.
    Step 1

  2. Add the aromatics

    • Add the garlic and red pepper flakes.
    • Cook until fragrant.
    Step 2

  3. Add beans and cream

    • Add the white beans and season with salt and pepper.
    • Pour in the half & half and simmer on low until slightly thickened.
    Step 3

  4. Finish with Parmesan and basil

    • Stir in the grated Parmesan and fresh basil.
    • Serve with crusty bread.
    Step 4
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