Name: Creamy Lemon 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 leek, thinly sliced; 2 medium zucchinis (about 14-18 oz or 400-500 g); 4 garlic cloves, crushed; Zest of 1 lemon; 1 tablespoon olive oil; 1 teaspoon salt; 2 x 400 g cans of cannellini beans, plus their liquid; 1 tablespoon za’atar (plus extra to finish); 1 teaspoon fish sauce (optional); ¼ cup sour cream; ¼ cup parmesan, grated

There’s something so comforting about a dish that’s both rich and fresh, all in one easy pot. This Creamy Lemon Zucchini and Bean One Pot Recipe is exactly that—a perfect balance of silky creaminess, bright lemony zing, and hearty beans, making weeknight dinners something to look forward to.

The image shows a close-up of a creamy stew in a white pot, filled with white beans mixed with small chunks of pinkish-red bacon, thin bright green zucchini slices, and sprinkled with orange-yellow lemon zest and tiny black pepper specks. The stew has a thick, slightly shiny white sauce as the base that fills the pot with ingredients spread evenly across the surface, creating a colorful, textured pattern of soft beans, fresh green zucchini, and bits of crispy bacon scattered on top. The pot sits on a white marbled surface. 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 Creamy Lemon Zucchini and Bean One Pot Recipe
Top Tip
How to Serve Creamy Lemon Zucchini and Bean One Pot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lemon Zucchini and Bean One Pot Recipe

Why You'll Love This Recipe

I remember the first time I made this Creamy Lemon Zucchini and Bean One Pot Recipe—it quickly became one of those dishes I turn to again and again. It checks all the boxes for me: quick, flavorful, and oh-so-satisfying, without a mountain of dishes afterward. Let me tell you why it’s such a keeper.

One-pot magic: Everything cooks together, which means less mess and more time enjoying your food.
Bright and creamy flavor combo: The lemon zest cuts through the richness of sour cream and parmesan, making the dish feel fresh and indulgent at the same time.
Hearty and nutritious: Cannellini beans add protein and fiber so it’s perfectly filling without any fuss.
Super adaptable: You can tweak it easily—add bacon for smokiness or keep it vegetarian friendly if you prefer.

Ingredients & Why They Work

Sweet zucchini, fragrant leeks, and creamy beans are the stars here—and each plays a key role. Together, they create a luscious texture balanced by bright citrus notes and lovely earthy spices. When shopping, aim for fresh zucchinis with smooth skin and plump beans for the best outcome.

Flat lay of chopped crispy bacon pieces, a small white bowl of golden olive oil, a white ceramic plate with thinly sliced pale green leek rounds, two fresh medium zucchinis with shiny dark green skin, four whole uncracked garlic cloves with papery skin intact, a small white bowl filled with coarse white salt crystals, two white ceramic bowls each containing creamy white cannellini beans with their liquid, a small white bowl of smooth sour cream, a small white bowl holding finely grated pale yellow parmesan cheese, a small white bowl with a heap of greenish-brown za’atar spice, a whole bright yellow lemon with textured peel and some fresh lemon zest shavings scattered nearby, 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 unmistakable crisp, smoky flavor; if you want it vegetarian, olive oil alone also works beautifully.
Olive oil: Helps soften veggies and adds a fruity richness without overpowering.
Leek: Its mild oniony sweetness builds a gentle flavor base—don’t skip this one.
Zucchini: Tender and juicy, it takes on other flavors perfectly without becoming mushy.
Garlic: Adds aromatic depth—in crushed form, it truly releases that lovely garlic punch.
Salt: Essential to enhance every ingredient and balance out all the flavors.
Cannellini beans (with liquid): Creamy white beans add richness and protein, and the liquid helps create a sauce that clings to everything.
Sour cream: Envelopes the dish in a dreamy creaminess with just a subtle tang.
Parmesan cheese: Brings umami and a little salty bite that melts into the sauce beautifully.
Za’atar: This Middle Eastern spice blend gives an herbaceous, slightly tangy note that feels like a secret weapon here.
Fish sauce (optional): Adds subtle savory depth—if you like extra umami and don’t mind fish sauce’s punch.
Lemon zest: Brightens the whole dish, making it fresh and lively without adding liquid.

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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 experimenting with this Creamy Lemon Zucchini and Bean One Pot Recipe, depending on what’s in season and what I’m craving. Feel free to adjust the ingredients or add your favorite extras to make it truly yours.

Variation: Sometimes, I swap out the bacon for diced smoked tofu for a vegetarian twist that still brings a hint of smokiness.
Spice it up: A pinch of crushed red pepper flakes or a drizzle of chili oil adds a lovely kick if you like heat.
Fresh herbs: Parsley or basil on top can brighten things up in a very lovely way.
Swap the beans: If you don’t have cannellini beans, great northern beans or even chickpeas work well here.

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

A close-up view of a white pot filled with a colorful mixture of food showing two main layers: a base layer of sliced green zucchini and chopped light green vegetables mixed with a layer of pale white beans. On top of these is a dollop of soft, white cream. A light blue spatula rests in the mixture, touching the beans and zucchini. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp your bacon just right

Start by heating a large, high-sided pan over medium-high heat. Toss in the chopped bacon and stir often, letting it cook for about five minutes until it’s that perfect crispy but not burnt texture. Then, scoop it out and set it aside, leaving all that flavorful bacon fat in the pan. This fat’s going to infuse so much character into the veggies—you don’t want to lose that!

Step 2: Slowly soften your leeks, zucchini, and garlic

To that same pan, add a tablespoon of olive oil and your sliced leeks, zucchini, crushed garlic, and a teaspoon of salt. Turn the heat down to medium-low and be patient—stir occasionally as everything gently sweats and softens over about 10 minutes. You want the leeks to melt and the zucchini to become tender but not mushy—this slow cooking builds deep flavor.

Step 3: Bring it all together with beans and creamy goodness

Pour in both the cans of cannellini beans with their liquid. Next, stir in sour cream, grated parmesan, and the star spice—za’atar—plus a teaspoon of fish sauce if you’re using it (trust me, it adds an amazing umami boost). Stir gently over low heat as that creamy sauce forms and thickens, melding into a silky, glossy coating.

Step 4: Finish with crispy bacon and lemon zest zing

Once the sauce looks beautifully thick, stir the crispy bacon back into the pan along with most of your lemon zest. Give it one last stir to combine all those gorgeous flavors. Then, sprinkle the final bit of zest and a little extra za’atar over the top for that final fresh pop just before serving.

Top Tip

From my experience making this Creamy Lemon Zucchini and Bean One Pot Recipe multiple times, a few tricks make all the difference between a good dish and a wow-worthy one.

Don’t rush the veggies: Patience while softening leeks and zucchini brings out their natural sweetness and keeps the texture just right.
Keep that bacon fat: It’s a flavor goldmine that deepens the whole dish—skip draining it away.
Use the bean liquid: Leaving the beans’ liquid in the pot helps create the luscious sauce instead of thinning it with water or stock.
Lemon zest last: Adding it at the end preserves its fresh aroma—don’t swap for lemon juice here as it changes the sauce texture.

How to Serve Creamy Lemon Zucchini and Bean One Pot Recipe

lemon zucchini beans - Serving Suggestion

Garnishes

I always sprinkle a little more za’atar on top before serving, along with any leftover lemon zest to brighten each bite. Some fresh parsley or a few basil leaves also work beautifully if you have them handy—it adds a fresh herbal spark.

Side Dishes

On my end, soft, warm flatbreads are essential here—whether it’s garlic flatbreads, no-knead focaccia, or a quick 2-ingredient dough naan to scoop up every last bit. A simple green salad also pairs well if you want something light on the side.

Creative Ways to Present

For a cozy dinner party, I like to serve this one pot meal in pretty shallow bowls, finished with a drizzle of extra virgin olive oil, a wedge of lemon, and some toasted pine nuts for crunch. It makes it feel a bit fancy but stays relaxed and homey.

Make Ahead and Storage

Storing Leftovers

After cooling, I pop leftovers into an airtight container and store them in the fridge where they keep well for up to three days. The flavors actually deepen after sitting overnight, making leftovers even tastier the next day.

Freezing

I’ve frozen this dish a few times without issue—just make sure it’s fully cooled before freezing. Use a freezer-safe container, and it’s best eaten within two months for optimal flavor and texture.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if it looks too thick. Microwave works in a pinch, but stirring every 30 seconds helps it heat evenly without drying out.

Frequently Asked Questions:

Can I make this Creamy Lemon Zucchini and Bean One Pot Recipe vegan?

Absolutely! Omit the bacon and parmesan cheese, switch sour cream for a plant-based alternative, and consider adding smoked paprika or smoked tofu for that smoky flavor depth.

What can I use if I don’t have za’atar?

If za’atar is tricky to find, you can substitute a mix of dried thyme, oregano, sesame seeds, and a pinch of sumac if you can get it. It won’t be identical, but will still provide that herbal, slightly tangy note.

Can I prepare parts of this in advance?

Yes! You can chop the leeks, zucchini, and garlic ahead of time and refrigerate them. Even the bacon can be cooked earlier and reheated when you’re ready to finish the dish.

Is fish sauce necessary in this recipe?

Not at all! Fish sauce is optional and only adds an extra umami layer. If you prefer not to use it, simply leave it out and the recipe will still be delicious and full of flavor.

Final Thoughts

This Creamy Lemon Zucchini and Bean One Pot Recipe is a true kitchen friend—comforting yet fresh, easy yet impressive. Whether you’re cooking for yourself or feeding a crowd, it suits the bill perfectly, getting rave reviews every time. Give it a try and soon, I bet it’ll earn a spot in your own favorite recipe rotation just like it has in mine.