Roasted White Beans with Courgette
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time on it than you actually did. Roasted white beans with courgette is incredibly simple to throw together, and the best part is that white beans are packed with protein and fiber, so you're getting a really nourishing meal without any meat. The combination of garlic, fresh herbs, and a squeeze of lemon transforms these humble pantry staples into something genuinely delicious. It's the kind of dish that feels fancy enough for guests but practical enough for a busy Tuesday night.
Ella x
Ingredients
- 2 cans (400g each)canned white beans(drained and rinsed)
- 3 mediumcourgettes(cut into half-moons, about 1cm thick)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoondried oregano
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonfresh mint(chopped)
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
Tip: A hot oven ensures the courgettes caramelize nicely rather than steam.
- 2
In a large bowl, combine the drained white beans, courgette slices, minced garlic, olive oil, oregano, salt, pepper, and red pepper flakes if using.
Tip: Toss gently to avoid crushing the beans while ensuring everything is evenly coated.
- 3
Spread the mixture in a single layer on the prepared baking tray, allowing the courgettes to sit flat for better caramelization.
Tip: Don't overcrowd the tray; if needed, use two trays for even roasting.
- 4
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the courgettes are tender with golden edges and the beans are warm.
Tip: The courgettes should be softened but still hold their shape.
- 5
Remove from the oven and drizzle with fresh lemon juice while still hot, then fold in the fresh parsley and mint.
Tip: Adding herbs at the end preserves their bright, fresh flavour.
- 6
Taste and adjust seasoning as needed. Transfer to a serving dish and garnish with lemon zest before serving.
Tip: Serve warm or at room temperature alongside grilled fish, chicken, or as part of a vegetable medley.
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