Vegetarian Cilantro-Lime White Bean Zucchini Skewers
These skewers bring serious cookout energy without a single piece of meat in sight. Smoky, golden white bean patties are threaded onto the grill alongside tender zucchini rounds, and the whole thing gets finished with a bright cilantro-lime drizzle that ties every bite together. The bean patties are seasoned with cumin, turmeric, and smoked paprika, so they taste deeply savory and satisfying rather than like an afterthought. A quick chill in the fridge before grilling is the key move here — it firms the patties up so they hold their shape on the skewer and develop a proper crust over the heat. The fresh lime juice and chopped cilantro in the drizzle cut right through the richness of the olive oil, making the whole dish feel light and vibrant even off a hot grill. Serve them straight off the platter with extra lime wedges and watch them disappear faster than anything else on the table.
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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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