ROASTED ZUCCHINI W/ CANNELLINI BEANS, FETA, BASIL + PINE NUTS
4 People
249 Cals
ROASTED ZUCCHINI W/ CANNELLINI BEANS, FETA, BASIL + PINE NUTS
4 People
249 Cals
About the recipe
If you’re looking for a simple, elegant dish that feels restaurant-worthy yet is incredibly easy to make at home, this roasted zucchini with whipped cannellini beans, feta, basil and pine nuts is one you’ll come back to again and again.Golden, caramelised zucchini is layered over silky whipped cannellini beans infused with lemon and olive oil, then finished with a fresh, herby crumble of feta, basil and toasted pine nuts. The result is a beautifully balanced dish that’s creamy, crunchy, bright and deeply satisfying.Not only is this recipe full of flavour, it’s also incredibly nourishing. Cannellini beans provide a rich source of plant-based protein and fibre to support gut health and balanced energy, while zucchini adds lightness, hydration and important antioxidants. A drizzle of extra virgin olive oil brings heart-healthy fats, and fresh herbs add a vibrant lift that makes this dish feel both wholesome and indulgent at the same time.Perfect as a vegetarian main, a share platter for entertaining, or a stunning side dish alongside grilled fish or chicken, this recipe is as versatile as it is delicious. Serve it with warm crusty sourdough to scoop up every last bit of the creamy beans and savoury topping.It’s the kind of effortless, feel-good cooking that celebrates simple ingredients — and turns them into something truly special.
Nutrition Per Serving
249
Calories
9g
Fat
2g
Saturates
7g
Sugars
411mg
Salt
19g
Protein
31g
Carbs
10g
Fibre
Ingredients
Roasted Zucchini
- 800 g zucchini about 3 medium – baby zucchini are lovely
- 2 tbsp extra virgin olive oil
- Pinch of sea salt
Feta, Basil + Pine Nut Crumble (elevated gremolata)
- ¼ cup pine nuts toasted
- 2 tbsp feta crumbled
- Handful fresh basil finely chopped
- Zest of ½ lemon
Whipped Cannellini Beans (see notes)
- 440 g cooked cannellini beans drained (2 x 400 g tins)
- Juice of 1 lemon
- 2 –3 tbsp cold water for silky texture
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt or to taste
- 1 clove roasted garlic optional
- 1 tbsp almond or cashew butter optional (for extra creaminess)
To Assemble
- ½ lemon for squeezing
- 1 tsp raw honey to drizzle
- 2 handfuls rocket leaves
- Extra basil leaves to garnish
Method
Roast the zucchini
- Preheat oven to 220°C fan.
- Cut zucchini into chunky batons. Toss with olive oil and salt, then spread onto a tray in a single layer (no overcrowding).
- Roast for 30–35 minutes, turning once, until deeply golden and caramelised.
- Remove from the oven and allow to cool slightly.
Make the whipped beans
- Add all ingredients to a food processor or blender.
- Blend until smooth, light and creamy — similar to hummus but softer.
- Adjust with a little more water or lemon juice if needed. Taste → it should be bright, creamy and well seasoned.
Make the crumble
- Roughly chop the toasted pine nuts, feta, basil and lemon zest together.
- You want a chunky, herby crumble — not too fine.
To Assemble
- Spread the whipped cannellini beans onto a large serving platter. Any leftover can be used as a high protein dip.
- Top with roasted zucchini and rocket leaves.
- Spoon over the feta, basil and pine nut crumble.
- Finish with a squeeze of fresh lemon and a light drizzle of honey.
- Garnish with extra basil leaves.
- Serve as a beautiful vegetarian centrepiece for 4–6 people, with warm crusty sourdough.
NOTES & INSPIRATION
Let the zucchini truly caramelise
Don’t rush this step. Roasting at a high heat and giving the zucchini space on the tray allows it to turn golden and slightly jammy on the edges — this is where all the flavour lives. If it’s crowded, it will steam instead of roast. Choose small to medium zucchini (or baby zucchini)
They contain less water and roast beautifully, giving you golden edges and a soft, tender centre without collapsing. If using larger zucchini, lightly salt + pat dry before roasting Balance is everything
This dish is all about contrast — creamy, fresh, salty and bright. Taste as you go and adjust the lemon and salt in the whipped beans so they feel vibrant, not flat. The final squeeze of lemon at the end lifts everything beautifully. Make it your own
This recipe is incredibly versatile:
Swap zucchini for roasted eggplant, carrot or asparagus
Add a spoon of Greek yoghurt for extra creaminess
Use pistachio nuts in place of pine nuts. Serve it beautifully
Spread the whipped beans onto a large platter and layer everything over the top — it creates that relaxed, abundant feel that’s perfect for entertaining. Serve with fresh spelt sourdough to scoop up every last bite. My philosophy
Simple ingredients. Cooked well. Balanced beautifully.
That’s where the magic is.
Don’t rush this step. Roasting at a high heat and giving the zucchini space on the tray allows it to turn golden and slightly jammy on the edges — this is where all the flavour lives. If it’s crowded, it will steam instead of roast. Choose small to medium zucchini (or baby zucchini)
They contain less water and roast beautifully, giving you golden edges and a soft, tender centre without collapsing. If using larger zucchini, lightly salt + pat dry before roasting Balance is everything
This dish is all about contrast — creamy, fresh, salty and bright. Taste as you go and adjust the lemon and salt in the whipped beans so they feel vibrant, not flat. The final squeeze of lemon at the end lifts everything beautifully. Make it your own
This recipe is incredibly versatile:
Swap zucchini for roasted eggplant, carrot or asparagus
Add a spoon of Greek yoghurt for extra creaminess
Use pistachio nuts in place of pine nuts. Serve it beautifully
Spread the whipped beans onto a large platter and layer everything over the top — it creates that relaxed, abundant feel that’s perfect for entertaining. Serve with fresh spelt sourdough to scoop up every last bite. My philosophy
Simple ingredients. Cooked well. Balanced beautifully.
That’s where the magic is.
