Fructose Free Cilantro-Lime White Bean Zucchini Skewers
These skewers bring serious cookout energy with a lineup that's naturally low in free sugars — white beans, zucchini, fresh cilantro, lime juice, and olive oil, nothing that's going to cause a fructose headache. The bean patties are the real star: coarsely mashed with garlic, cumin, turmeric, and smoked paprika, then chilled until firm enough to hold their own on the grill. Alternating those golden, spiced patties with tender charred zucchini rounds makes for a skewer that looks as impressive as it tastes. The cilantro-lime drizzle — bright, herby, and just a little spicy if you add the red pepper flakes — ties every bite together without any sweeteners or high-fructose sauces sneaking in. Patting the beans completely dry before processing is the small but crucial step that keeps everything from falling apart mid-grill, so don't skip it. Serve them straight off the heat with extra lime wedges and you've got a dish that genuinely earns its place at the table.
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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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