Mushroom Free Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers bring together smoky, spiced white bean patties and tender grilled zucchini rounds, all finished with a bright cilantro-lime drizzle that makes every bite feel fresh and lively. The bean patties are built from cannellini or navy beans pulsed with garlic, cumin, turmeric, and smoked paprika, so the flavor is earthy and complex without relying on anything fungal — a genuine win for anyone navigating menus where mushrooms tend to sneak in as a savory shortcut. Patting the beans completely dry and chilling the formed patties before grilling are the two small steps that make the whole thing work, giving you a crust that holds together beautifully on the skewer rather than crumbling into the grill grates. The zucchini gets just enough char to turn sweet and silky, and alternating it with the patties means every skewer has a satisfying mix of textures in each bite. That final drizzle of olive oil, lime juice, and fresh cilantro ties everything together with a citrusy punch that keeps the dish feeling light even though it's genuinely filling. Serve them straight off the grill with extra lime wedges and you have a crowd-pleasing centerpiece that looks impressive but comes together with pantry staples and one good pan.
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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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