Seed Oil Free Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers are everything a summer grill session should be — smoky, bright, and packed with flavor from cumin, turmeric, and smoked paprika. The white bean patties are coarsely mashed and chilled before hitting the grill, which gives them a satisfying golden crust while staying tender inside. Alternating them with olive-oil-kissed zucchini rounds makes for a beautiful, hearty skewer that holds its own as a main course. Every drop of fat in this recipe comes from extra virgin olive oil, so there's no canola, soybean, or other refined seed oil hiding anywhere in the ingredient list — just clean, simple cooking. The cilantro-lime drizzle spooned over the top at the end is genuinely the finishing touch that ties everything together, adding a zippy, herby brightness that cuts right through the smokiness. Serve with extra lime wedges and don't be surprised when these disappear faster than anything else 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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