Name: Lemony Zucchini and Bean One-Pot Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 slices bacon, chopped; 1 tablespoon olive oil; 1 leek, thinly sliced; 2 medium zucchinis (about 14 -18 oz or 400 – 500g); 4 garlic cloves, crushed; 2 x 400g cans of cannellini beans, plus their liquid; ¼ cup sour cream; ¼ cup parmesan, grated; 1 teaspoon salt; 1 tablespoon za’atar (plus extra to finish); 1 teaspoon fish sauce (optional); Zest of 1 lemon

There’s something so comforting about a warm, creamy pot bubbling away on the stove—and that’s exactly what this Lemony Zucchini and Bean One-Pot Recipe delivers. It’s fresh, flavorful, and whipped up in under 30 minutes, making it a real weekday hero in my kitchen.

A close-up view of a thick, creamy stew inside a white pot with a pale interior, sitting on a white marbled surface. The stew has a soft beige liquid base mixed with white beans and thin, green cucumber slices scattered throughout. Small chunks of crispy red bacon pieces are spread on top. There are also tiny flecks of black pepper, brown herbs, and bright yellow zest sprinkled over the surface, adding texture and color contrast. The stew looks warm and hearty with a mix of smooth and chunky textures. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemony Zucchini and Bean One-Pot Recipe
Top Tip
How to Serve Lemony Zucchini and Bean One-Pot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Zucchini and Bean One-Pot Recipe

Why You'll Love This Recipe

I don’t say this lightly, but this recipe has quickly become a staple in my rotation. It hits that perfect balance of being indulgent but still wholesome, with bright lemon zest lifting the earthiness of zucchini and creamy beans. Plus, it’s all done in one pan, so cleanup is a breeze—trust me, that’s a game-changer during busy nights.

One-Pot Wonder: Everything cooks together, making it simple and fast without sacrificing flavor.
Fresh and Bright Flavors: The lemon zest and za’atar add a vibrant twist that’s anything but boring.
Comforting Creaminess: The mix of sour cream and parmesan pulls the whole dish into a luscious finish.
Protein-Packed and Satisfying: Cannellini beans and bacon give it substance so you won’t be hungry soon after.

Ingredients & Why They Work

This Lemony Zucchini and Bean One-Pot Recipe mixes simple but thoughtful ingredients that deliver big on taste and texture. Each component plays its part—from the smoky crunch of bacon to the silky beans and tangy zing of lemon. When you shop, pick the freshest zucchinis you can find and good-quality canned beans, since they form the base.

Flat lay of three slices of chopped crispy bacon, a small white bowl of golden olive oil, one leek thinly sliced with bright green and white layers, two medium zucchinis whole with smooth dark green skin, four whole uncracked garlic cloves with papery white skins, one small white bowl filled with coarse salt, two small white bowls each containing white cannellini beans with their milky liquid, one small white bowl of creamy sour cream, one small white bowl of finely grated pale yellow parmesan cheese, one small white bowl of fragrant za’atar spice blend in earthy tones, one whole fresh lemon with bright yellow skin and a pile of fresh lemon zest next to it, one small white bowl of clear fish sauce liquid placed symmetrically — all ingredients fresh and natural, perfectly spaced and balanced in a symmetrical arrangement on simple white ceramic bowls and dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds a crispy, smoky depth—it’s the flavor foundation here.
Olive Oil: Keeps everything moist and enhances sautéing.
Leek: Offers a mild onion flavor that mellows beautifully when cooked.
Zucchini: The star veggie that softens into creamy goodness.
Garlic: Gives that unmistakable savory punch.
Salt: Balances and enhances all the flavors.
Cannellini Beans: Creamy protein that bulk up the dish and make it hearty.
Sour Cream: Adds a tangy richness that smooths out the beans.
Parmesan: Sharp and nutty cheese that melts into the sauce.
Za’atar: An herbaceous spice blend bringing an earthy, lemony aroma.
Fish Sauce (Optional): Just a teaspoon amps up umami without overt fishiness.
Lemon Zest: The magic touch for freshness and brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Lemony Zucchini and Bean One-Pot Recipe depending on what’s in my fridge or my mood. Feel free to swap out bacon for pancetta or even crispy mushrooms for a vegetarian spin. Adding a handful of fresh herbs like parsley or mint at the end gives it a fresh pop that’s really delightful.

Vegetarian Variation: Omit bacon and toss in sautéed mushrooms or smoked paprika for depth; I’ve tried this and it’s surprisingly satisfying.
Spice It Up: Add a pinch of chili flakes during the zucchini sauté for a gentle heat that pairs beautifully with lemon.
Seasonal Twist: Swap zucchini for summer squash or add cherry tomatoes in the last few minutes for color and sweetness.

Step-by-Step: How I Make Lemony Zucchini and Bean One-Pot Recipe

The image shows a white pot filled with a mixture of soft white beans and thinly sliced green zucchini, both covered in a light, slightly wet texture. On top of this mix is a single dollop of creamy white cheese, adding a soft, smooth layer. Near the cheese is a blue spatula partially resting in the mixture, blending the ingredients. The pot’s interior contrasts with the pale colors of the vegetables and beans, with the bright green from the zucchini slices standing out clearly. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp Up Your Bacon

Start by heating a large, high-sided pan over medium-high heat. Toss in the chopped bacon and stir occasionally. I like to get it nice and crispy, which usually takes about five minutes. When it’s perfectly browned, scoop it out, leaving that beautiful bacon fat in the pan—it’s pure flavor gold and will be the base for the rest of the recipe.

Step 2: Soften Your Leeks, Zucchini & Garlic

Lower the heat to medium-low and add a tablespoon of olive oil to the bacon fat. Toss in the sliced leek, chopped zucchini, and crushed garlic cloves along with a teaspoon of salt. Stir gently, letting everything soften slowly—don’t rush this part! It takes about 10 minutes for the veggies to turn tender and release their flavors. If it looks too dry, splash a bit more oil.

Step 3: Add Beans, Cream & Seasonings

Pour in your cannellini beans along with their liquid—they help form the sauce. Stir in ¼ cup sour cream, ¼ cup grated parmesan, a tablespoon of za’atar, and if you’re feeling adventurous, a teaspoon of fish sauce for subtle umami depth. Stir everything carefully as the sour cream and cheese melt, transforming the sauce into a silky, luscious hug of flavor. Turn the heat to low and let it gently simmer for a few minutes.

Step 4: Finish with Bacon & Lemon Zest

Once the sauce is thick and glossy, stir the crispy bacon back into the pot along with most of the lemon zest. Give everything a good mix so the flavors meld beautifully. Sprinkle the rest of the lemon zest and an extra pinch of za’atar on top for a fresh, aromatic finish. Serve this right away while it’s still warm—trust me, it's pure comfort on a plate.

Top Tip

From cooking this dish many times, I’ve learned a few tricks that really ramp up the flavors and make the process smoother—here’s what I always keep in mind.

Crisp Your Bacon Well: Leave the fat in the pan and don’t rush the crisping stage—it builds the base flavor.
Cook Low and Slow on Veggies: Softening the leeks and zucchini gently brings out their sweetness, which balances the tangy lemon zest perfectly.
Use the Bean Liquid: Don’t drain the beans completely — that starchy liquid helps create your creamy sauce without extra thickeners.
Finish Fresh: Add lemon zest right at the end to keep its brightness vibrant and refresh the whole dish.

How to Serve Lemony Zucchini and Bean One-Pot Recipe

Garnishes

I’m a big fan of finishing this dish with a sprinkle of fresh za’atar and a little extra lemon zest—it adds that wow factor visually and taste-wise. Some crumbled feta or a handful of chopped parsley also work wonderfully if you want to switch things up.

Side Dishes

This recipe pairs beautifully with rustic breads like rosemary parmesan focaccia or no-knead garlic flatbreads, which are perfect for scooping up the creamy sauce. I’ve even served it alongside a crisp green salad dressed with lemon vinaigrette for a lighter meal.

Creative Ways to Present

For dinner guests, try serving the beans in individual shallow bowls or hollowed-out mini zucchinis for a charming touch. You can also drizzle a little extra virgin olive oil on top and garnish with edible flowers or herb sprigs to impress without much extra effort.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where they last nicely for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead lunch option. Just give it a good stir before reheating.

Freezing

This dish freezes well, though I recommend skipping the sour cream if you plan to freeze it, or add it fresh when reheating. Pack portions tightly in freezer-safe containers and use within one month for best quality.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent sticking and to keep the sauce creamy. Add a splash of water or broth if it seems too thick when warming up.

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely, just leave out the bacon and add sautéed mushrooms or smoked paprika for a smoky flavor. You can also use smoked tofu or tempeh for extra protein.

What is za’atar and can I substitute it?

Za’atar is a Middle Eastern herb and spice blend typically made with thyme, oregano, sesame seeds, and sumac. If you don’t have it, you can substitute with a mix of dried oregano, thyme, and a sprinkle of sesame seeds.

Can I prepare this recipe ahead of time?

Yes! You can prep all the veggies and bacon ahead, then store them separately in the fridge. When ready, quickly sauté the veggies, add the beans and finish as directed. The flavor is just as good reheated the next day.

What should I serve with this dish?

I love serving it with garlic flatbreads, focaccia, or naan for dipping. It also pairs nicely with a simple green salad or roasted root vegetables. For a heartier meal, add a side of grilled chicken or fish.

Final Thoughts

This Lemony Zucchini and Bean One-Pot Recipe really feels like a hug in food form—a dish where flavors meld, textures soothe, and simplicity shines. I genuinely hope you’ll try it soon and make it your own. It’s the kind of recipe I recommend to friends over coffee because it’s reliable, comforting, and just a little bit special. Happy cooking!