Name: Creamy Zucchini Bean Skillet with Peanut Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 400 g Zucchini; 2 tbsp Coconut Oil; 1 tsp Salt; 1 Red Onion; 3 Cloves Garlic; 200 g Chopped Tomatoes; 250 ml Coconut Milk; 1 tbsp Peanut Butter; 240 g Cooked Mixed Beans (drained); 1 tsp Sambal Oelek; ½ tsp Black Pepper; Juice of ½ Lemon; 15 g Parsley

why make this recipe

Creamy Zucchini Bean Skillet with Peanut Butter is a delicious and nutritious dish that packs a punch with its unique flavors. This recipe is perfect for a satisfying meal that is both filling and healthy. The combination of zucchini, beans, and coconut milk creates a creamy texture that is enhanced by the richness of peanut butter. Not only does it taste great, but it is also quick to prepare, making it ideal for busy weeknights.

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how to make Creamy Zucchini Bean Skillet with Peanut Butter

Ingredients:

400 g Zucchini
2 EL Coconut Oil
1 tsp Salt
1 Red Onion
3 Cloves Garlic
200 g Chopped Tomatoes
250 ml Coconut Milk
1 EL Peanut Butter
1 Can Cooked Mixed Beans (240 g drained weight)
1 tsp Sambal Oelek
½ tsp Black Pepper
Juice of ½ Lemon
15 g Parsley

Directions:

Cut the zucchini into pieces about 3 cm in size.
Heat coconut oil in a hot skillet. Add the zucchini and season with ½ tsp salt.
Stir-fry the zucchini over medium to high heat for 10-12 minutes until it is browned all around. Once done, remove it from the pan and set aside.
Keep the remaining oil in the skillet. Dice the onion and finely chop the garlic. Add them to the skillet and sauté for 1 minute, stirring continuously.
Add chopped tomatoes and coconut milk to the skillet. Mix in the peanut butter and bring it to a light boil.
Stir in the beans and the cooked zucchini. Season with Sambal Oelek, black pepper, and the remaining salt.
Just before serving, stir in lemon juice and top with chopped parsley.

how to serve Creamy Zucchini Bean Skillet with Peanut Butter

Serve the Creamy Zucchini Bean Skillet warm. It pairs well with rice, quinoa, or crusty bread. You can also serve it as a standalone dish for lunch or dinner. For added flavor, consider a sprinkle of chili flakes or extra herbs on top.

how to store Creamy Zucchini Bean Skillet with Peanut Butter

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. When ready to eat, simply reheat it on the stove or in the microwave. If it thickens too much, add a splash of coconut milk or water.

tips to make Creamy Zucchini Bean Skillet with Peanut Butter

Make sure to cut the zucchini evenly to ensure uniform cooking.
Adjust the level of Sambal Oelek based on your spice preference.
If you want a vegan version, ensure the peanut butter used is free from any animal products.

variation

You can customize this recipe by adding other vegetables like bell peppers or spinach. If you’re not a fan of peanut butter, you can substitute it with almond butter or tahini for a different flavor.

FAQs

1. Can I use frozen zucchini for this recipe?
Yes, frozen zucchini can be used, but it may have a softer texture after cooking.

2. What type of beans can I use?
You can use any cooked beans you like, such as black beans, kidney beans, or chickpeas.

3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure that your ingredients, such as bean cans and sauces, are certified gluten-free.