Zucchini and White Beans with Herb Cashew Sauce

If you're craving a wholesome dish packed with flavor, Zucchini and White Beans with Herb Cashew Sauce is the perfect choice!

This is a great recipe to pack in plant-based protein and all of your greens. The zucchini gets a beautiful flavor from being cooked slowly in the oven, and the herb cashew sauce gives the dish a fresh and rich flavor. 

One unique ingredient used here is a pistachio dukkah blend, which is essentially a blend of toasted chopped pistachios and spices. You can use a storebought dukkah spice blend here, or simply use a mix of your own favorite toasted nuts and spices.

Give it a try–you will love it!

This recipe comes from one of our amazing recipe creators Amy! I asked Amy to describe herself and location for readers, and she wrote back:

“We live on a farm cottage in Stellenbosch South Africa, in the winelands in the mountains close to Cape Town. It is summer at the moment, so we have beautiful vegetables in the garden and stone fruit on the trees.

I love cooking with plants with different colors and textures, and luckily for me my husband loves to grow them. My favorite way to cook is over a fire, I love the smoke and the harsh heat, but also love that it can be manipulated to be gentle, and you can cook slowly. Luckily we have a fire pit in our garden that I can cook on!”

Here’s how to get 500+ more recipes like this…

Total Time

• Prep Time: 20 minutes

• Cooking Time: 1 hour

Ingredients

• 500 g Zucchini (about one pound), cut into large chunks

• ½ Head of Garlic, top cut off

• ¼ cup Olive oil

• Salt and Pepper, to taste

• 2 cans White Beans of choice, and their liquid

• ¼ cup Pistachio dukkah topping

For the Cashew Sauce:

• ½ cup Cashews, soaked in warm water for 20 minutes

• 2 Tbsp Nutritional Yeast

• ½ lemon juice

• ½ cup Water

• 1 cup mixed fresh herbs of choice (cilantro, dill, parsley, mint, basil, chives, etc)

• ¼ tsp Salt

• ½ tsp Pepper

Instructions

1. Preheat your oven to 320F.

2. In a large oven-safe skillet with a lid, add the zucchini chunks, half the head of garlic, ¼ cup of olive oil, and a sprinkle of salt and pepper to taste.

3. Toss the ingredients together, then cover the skillet with a lid and place it into the oven to cook for one hour.

4. Once the zucchini is almost done cooking, prepare your sauce by combining all of the sauce ingredients into a blender, and blending the contents until they are completely smooth.

5. Taste the sauce, and add some additional salt or freshly-cracked black pepper if desired.

6. Take the zucchini out of the oven, and pour the beans and their liquid into the skillet.

7. Add the cashew herb sauce, and give the contents a stir.

8. Place the skillet onto the stovetop and cook on low heat for 5–10 minutes, or until the sauce has thickened a little.

9. Sprinkle the top with some of the pistachio dukkah topping, along with some fresh basil, and serve.

Notes

Feel free to use butter beans, cannellini beans, or chickpeas for this recipe, or really whatever beans you like.

If the cashew and herb sauce is too thick, add a splash of water and continue to mix until you arrive at your desired consistency.

Serve with gluten free bread or over rice.

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