Low Iodine Cilantro-Lime White Bean Zucchini Skewers

Total time52 min

Prep time25 min

Cook time12 min

Low Iodine Cilantro-Lime White Bean Zucchini Skewers

These skewers bring serious summer energy — smoky, herby bean patties nestled between tender grilled zucchini rounds, all finished with a bright cilantro-lime drizzle that ties every bite together. White beans are the unsung hero here, mashed with garlic, cumin, turmeric, and smoked paprika into little patties that develop a gorgeous golden crust on the grill. For anyone navigating a low-iodine approach, this recipe is a natural fit: it relies entirely on fresh produce, dried spices, olive oil, and plain canned beans — no seafood, no dairy, no iodized salt called for. The technique of patting the beans completely dry and chilling the formed patties before grilling is what keeps everything from falling apart on the skewer, so don't skip those steps. A quick whisk of lime juice, olive oil, and fresh cilantro becomes the drizzle that goes on twice — once before the grill and once right before serving — layering flavor without any complicated prep. Serve them straight off the platter with extra lime wedges and you've got a dish that feels impressive enough for company but is genuinely weeknight-friendly.

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Ingredients

4 servings

For the bean patties

1 can (15 oz) white beans (cannellini or navy), drained and rinsed
Rosa White Beans - 15 OZ
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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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