Fish Free Cilantro-Lime White Bean Zucchini Skewers
These skewers bring serious summer energy — smoky, herby bean patties and tender grilled zucchini rounds glazed in a bright cilantro-lime drizzle that makes every bite feel fresh and a little punchy. White beans are the real star here, pulsed with garlic, cumin, turmeric, and smoked paprika into a coarsely mashed patty that grills up golden and firm with a satisfying crust. The trick is patting the beans completely dry before processing and chilling the formed patties before they hit the grill — both steps make a real difference in how well everything holds together on the skewer. For anyone navigating seafood-free eating, this is the kind of recipe that proves you don't need to compromise on bold, satisfying flavor. The finishing drizzle — olive oil, fresh lime juice, more cilantro, and optional red pepper flakes — doubles as both a marinade and a sauce, so nothing goes to waste. Serve straight off the grill with extra lime wedges and these disappear fast.
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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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