Anti Inflammatory Cilantro-Lime White Bean Zucchini Skewers
These skewers bring serious flavor to the table — smoky, herby bean patties nestled between tender grilled zucchini rounds, all finished with a bright cilantro-lime drizzle that makes every bite sing. The spice lineup does a lot of heavy lifting here: turmeric and cumin are both well-regarded for their natural anti-inflammatory properties, and they pair beautifully with smoked paprika to give the white bean patties real depth and warmth. Extra virgin olive oil shows up three times throughout the recipe — in the patties, on the zucchini, and in the drizzle — which means you're getting those beneficial monounsaturated fats woven into every component. White beans bring plant-based protein and fiber to keep this meal genuinely satisfying, not just virtuous. The technique matters too: chilling the patties before grilling helps them hold their shape, and letting them develop a crust before the first flip means you get that golden, slightly crispy exterior without any falling apart. A final squeeze of fresh lime over the top ties everything together with a pop of acidity that makes the whole platter feel restaurant-worthy. This recipe serves 4 and comes together with straightforward steps that are totally approachable on a weeknight.
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Learn more →Ingredients
4 servings
For the bean patties
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- ¼ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
For the skewers
- 2 medium zucchini (about 1 lb total), cut into 1-inch rounds
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the cilantro-lime drizzle
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, finely chopped
- ¼ tsp red pepper flakes (optional)
For serving
- lime wedges, for serving
Instructions
- 1
If using wooden skewers, submerge them in water for at least 15 minutes so they don't scorch on the grill.
- 2
Spread the drained white beans on a clean kitchen towel or paper towels and pat thoroughly dry — the drier the beans, the better the patties will hold together.
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