Lactose Free Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers are a serious crowd-pleaser — smoky, herby bean patties nestled between tender grilled zucchini rounds, all finished with a bright cilantro-lime drizzle that ties every bite together. The entire recipe is built on whole, plant-based ingredients like cannellini beans, fresh cilantro, and extra virgin olive oil, so there's nothing dairy-derived hiding anywhere in the mix. That makes it a genuinely easy win for anyone navigating lactose intolerance without wanting to sacrifice flavor or satisfaction. The bean patties get their staying power from a quick chill in the fridge before hitting the grill, which means they develop a gorgeous golden crust instead of falling apart on the skewer. Cumin, turmeric, and smoked paprika give the patties real depth, while the lime juice and red pepper flakes in the drizzle keep things lively and fresh. This is the kind of recipe that works just as well for a weeknight dinner as it does for a backyard cookout where you want something impressive on the grill.
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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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