Chestnut Free Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers are the kind of thing that makes a grill feel like a proper occasion — smoky zucchini rounds and golden, herb-packed white bean patties threaded together and finished with a bright cilantro-lime drizzle. The bean patties get their depth from cumin, turmeric, and smoked paprika, while fresh cilantro and a squeeze of lime keep everything tasting clean and lively. Because the entire ingredient list is built around whole vegetables, pantry spices, and olive oil, there's no need to scan labels or second-guess anything — it's naturally free of tree nuts and their close relatives without any workarounds. The technique matters here: patting the beans completely dry and chilling the formed patties before grilling is what gives them that satisfying golden crust instead of falling apart on the grates. Once a crust forms, they release cleanly and hold their shape beautifully through the flip. Serve them straight off the grill with extra lime wedges and that remaining drizzle spooned generously over the top — this one disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!