Zucchini with Beans and Spinach. Zucchini sautéed in extra virgin olive oil with onions, beans, diced tomatoes, and spinach.
Welcome to the first recipe in our Zucchini with Beans series of recipes. In this version we are using diced tomatoes and spinach to create a wonderful and tasty vegetarian dish. This series of recipes will feature zucchini and beans cooked with different types of ingredients. What will change the most in these recipes are the complimentary ingredients. For instance, in the second version of this recipe, sweet potatoes are added as a complimentary ingredient.
The purpose of this blog is to demonstrate how a base recipe, in this case, zucchini with beans, can create a new recipe with a few ingredient changes. First, we create a recipe, next we taste the recipe, finally we change up the ingredients to develop a new recipe from the original recipe. This is the innovative part of the process. That is why our approach to cooking is: create, taste, innovate.
Look for additional recipe series on this blog as we continue to create and innovate new recipe ideas.
I have to admit I was surprised with how this dish turned out. Going into this creation I knew that I liked all theses ingredients individually, but I wasn’t sure if they would play well together. I had a pretty good feeling that everything would taste great, I just wasn’t sure about the consistency and texture of the dish.
Well to my surprise, this zucchini with beans and spinach dish was delicious! And I will also say healthy, refreshing, and nutritious.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Zucchini with Beans and Spinach
Preparing the Zucchini
- In a large skillet add in the extra virgin olive oil and bring to a high heat. Next, add in the onions and sauté for 3 minutes, mixing occasionally.
- Next, add in the zucchini, salt, ground black pepper, and garlic powder and sauté for 5 minutes, mixing occasionally.
- Next, add in the diced tomatoes and great northern beans. Bring to a simmer and cook for 5 minutes, mixing occasionally.
- Finally, add in the spinach and cook for 5 minutes, mixing occasionally, or until the spinach is cooked to your liking.
How To Serve Zucchini with Beans and Spinach:
- Serve this Zucchini with Beans and Spinach dish as a side with chicken, pork, or steak.
- Or feature this dish by itself for a healthy vegetarian entrée.
More Side Dish Recipes To Try
Fried Cacuzza
Italian cacuzza squash cut into wheels, breaded, and fried until golden brown.
Zucchini with Beans and Sweet Potatoes
Zucchini sautéed with garlic, onions, tomatoes, and sweet potatoes and mixed with beans.
Stir Fry Cabbage with Green Beans
Cabbage sautéed with fresh green beans, tomatoes, and onions and mixed with stir fry sauce.
The Recipe
Zucchini with Beans and Spinach
Ingredients
- 3 medium zucchinis sliced
- 1 can 15-16 oz. diced tomatoes with liquid
- 1 can 15-16 oz. great northern beans with liquid
- 5-6 oz. spinach
- 1 red onion sliced
- 2 tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. garlic powder
Instructions
- Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Zucchini
- In a large skillet add in the extra virgin olive oil and bring to a high heat. Next, add in the onions and sauté for 3 minutes, mixing occasionally.
- Next, add in the zucchini, salt, ground black pepper, and garlic powder and sauté for 5 minutes, mixing occasionally.
- Next, add in the diced tomatoes and great northern beans. Bring to a simmer and cook for 5 minutes, mixing occasionally.
- Finally, add in the spinach and cook for 5 minutes, mixing occasionally, or until the spinach is cooked to your liking.
To Serve:
- Serve as a side dish with chicken, pork, or steak. Or feature this dish by itself for a healthy vegetarian entrée.
Invent Your Recipe
Nutrition
Invent Your Recipe:
In this recipe, Zucchini with Beans and Spinach, I am using great northern beans and spinach. For the bean selection you can use any bean that you like or that you have on hand. I have used cannellini, kidney, garbanzo, navy, and pinto beans before in this recipe. I have never used black beans. You can give them a try but the color of the dish and the flavor will but quit different than with the other beans.
Instead of spinach you could use another leafy green, such as, Swiss chard, kale, or escarole. I have used Swiss chard and escarole before so I know those substitutes work well. For the kale, I would add a few extra minutes (about 5) of cooking, unless you like your kale a bit crunchy.
Another note for this recipe. I did not have fresh garlic on hand so I used the garlic powder. The dish turned out great, but I usually prefer to use fresh sliced garlic. If you choose to use fresh garlic add it into the recipe at the same step as the onions. After brining the extra virgin olive oil to high heat, add in the garlic and onions and sauté. Then move onto the other steps of the recipe.
For more recipe ideas like this Zucchini with Beans and Spinach dish, check out our side dish recipes.
For even more ideas check out our Pinterest page.
