Tree Nut Free Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers bring serious cookout energy with layers of smoky, herby, citrusy flavor that feel anything but simple. White beans get pulsed with fresh cilantro, garlic, cumin, turmeric, and smoked paprika into rustic little patties that grill up golden and firm — no meat, no nuts, no fuss. The trick is patting the beans completely dry before processing and chilling the patties before threading, which is what keeps everything intact on the grill instead of falling apart. Alternating the bean patties with olive-oil-tossed zucchini rounds gives you tender, charred vegetables in every bite alongside that satisfying, spiced crust. A bright cilantro-lime drizzle made with fresh lime juice and a hit of red pepper flakes gets brushed on before grilling and spooned over again at the end, so the flavor really soaks in. This is the kind of dish that looks impressive on a platter but comes together with pantry staples and one good grill pan. Serve with extra lime wedges and watch them disappear fast.
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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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