Name: Lemony Leek and Zucchini Butter Beans 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 400-500 g); 4 garlic cloves, crushed; 1 teaspoon salt; 2 x 400g cans of cannellini beans, plus their liquid; ¼ cup sour cream; ¼ cup parmesan, grated; 1 tablespoon za’atar (plus extra to finish); 1 teaspoon fish sauce (optional); Zest of 1 lemon

There’s something irresistibly comforting about this creamy, tangy dish that fills your kitchen with the freshest scents of lemon and herbs. My Lemony Leek and Zucchini Butter Beans Recipe is a one-pot wonder that’s both easy to whip up and delightfully satisfying—perfect for any weeknight dinner or lazy weekend meal.

The image shows a close-up of a creamy dish in a white pot with a black rim, filled with small white beans, thin round slices of green zucchini, small pieces of crispy bacon in reddish-brown, and finely grated yellow lemon zest scattered on top. The soup-like base is light beige and smooth with visible flecks of black pepper and herbs sprinkled evenly throughout. The dish looks thick and hearty, with a mix of soft and slightly crunchy textures from the vegetables and bacon. The background is a white marbled surface with soft natural lighting. 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 Leek and Zucchini Butter Beans Recipe
Top Tip
How to Serve Lemony Leek and Zucchini Butter Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Leek and Zucchini Butter Beans Recipe

Why You'll Love This Recipe

This recipe is one of those dishes I turn to when I want something hearty yet bright, with layers of flavor that feel both fresh and indulgent. The way the buttery beans soak up the zingy lemon and earthy za’atar always blows me away—trust me, this is a must-try dish that genuinely delivers.

One-Pot Simplicity: Everything cooks in one pan, which means less cleanup and more time to enjoy your meal.
Flavor-Packed: The combo of crispy bacon, zesty lemon, and aromatic za’atar gives it a vibrant, savory punch.
Nutritious & Satisfying: Butter beans bring protein and fiber, making this a filling meal that’s also nourishing.
Quick & Easy: Ready in just about 30 minutes—great for busy days without sacrificing taste.

Ingredients & Why They Work

This recipe is all about simple, flavorful ingredients playing off each other in perfect harmony. The smoky bacon fat creates a lush base, while the tender leeks and zucchini add subtle sweetness and texture. Creamy butter beans soak up all these flavors and the tang from the lemon zest really lifts the whole dish.

Flat lay of chopped crispy bacon slices, a small white bowl of olive oil, a white ceramic bowl with thinly sliced pale green leek rings, two whole medium zucchinis with glossy dark green skin, four whole garlic cloves, a small white bowl filled with coarse salt, a white ceramic bowl holding plump white cannellini beans in creamy liquid, a small white bowl of thick sour cream, a small white bowl with finely grated pale yellow parmesan cheese, a small white bowl containing a coarse earthy za’atar spice mix, a small white bowl of amber fish sauce, a whole bright yellow lemon with a few long zest strips on a simple white plate 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: Crisps up to provide smoky richness and a crunchy contrast to creamy beans.
Olive Oil: Helps soften the vegetables gently and keeps flavors smooth.
Leek: Adds a delicate oniony sweetness that’s milder than regular onions.
Zucchini: Brings a fresh, light moisture that balances the richness.
Garlic: Crush it to infuse warmth and depth into the sauté.
Salt: Enhances all the natural flavors and helps soften the veggies.
Butter Beans (Cannellini): Creamy texture and protein-packed—make sure to add the liquid for extra sauce.
Sour Cream: Adds tang and creaminess without heaviness.
Parmesan: Melts into the sauce giving a luscious cheesy finish.
Za’atar: Herbaceous and slightly nutty, it’s a game changer that adds unique Middle Eastern flair.
Fish Sauce (Optional): Just a splash adds umami depth—don’t skip if you like bold flavors.
Lemon Zest: Brightens and freshens the whole dish with vibrant citrus notes.

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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

One of my favorite things about this Lemony Leek and Zucchini Butter Beans Recipe is how easy it is to tweak for your own taste—or whatever you have on hand. Feel free to swap out ingredients or add extras to make it feel like your signature dish.

Vegetarian Variation: Skip the bacon and add smoked paprika or a dash of liquid smoke for that rich depth I love. Sometimes I stir in toasted pine nuts for a bit of crunch.
Spicy Kick: Toss in a pinch of red chili flakes when cooking your veggies if you enjoy that extra warmth.
Herb Switch-Up: If za’atar isn’t your thing, fresh thyme or oregano works beautifully too—each gives a different yet delicious vibe.
Make it Vegan: Use coconut yogurt or vegan sour cream, and a plant-based cheese or nutritional yeast to keep it creamy and tangy without dairy.

Step-by-Step: How I Make Lemony Leek and Zucchini Butter Beans Recipe

The image shows a white pot filled with a mixture of light green sliced zucchini and pale white beans mixed with finely chopped green vegetables. A pale blue silicone spatula is partially seen stirring the contents on the right side. On the left side, there is a dollop of smooth white cream resting on top of the mix. The textures range from the soft beans to the thin, slightly translucent slices of zucchini, all sitting in a light broth. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Crispy bacon magic

Start by heating your large, high-sided pan on medium-high heat and add the chopped bacon. Stir it around so it cooks evenly, aiming for that perfect crispy texture—it usually takes about 5 minutes. Once done, scoop the bacon out and set it aside, but keep all those flavorful bacon drippings in the pan, as they’re the secret to the dish’s deep flavor.

Step 2: Soften the veggies

Add a tablespoon of olive oil to the bacon fat, then toss in the sliced leeks, zucchini, and crushed garlic with a teaspoon of salt. Turn the heat down to medium-low, and cook slowly—about 10 minutes—stirring occasionally until the veggies look soft and slightly caramelized. This slow cooking really brings out their natural sweetness.

Step 3: Creamy bean blend

Next, pour in both cans of cannellini beans along with their liquid—that’s crucial for keeping the sauce luscious. Add the sour cream, grated parmesan, za’atar, and if you’re feeling adventurous, a splash of fish sauce. Stir gently and let everything simmer on low until the sauce thickens and turns glossy, about 3-4 minutes. This is when all the flavors meld beautifully.

Step 4: The final flourish

Stir the crispy bacon back into the pan along with most of the lemon zest. Give everything a gentle mix to combine, then finish by sprinkling the remaining lemon zest and a little extra za’atar on top for that bright, fresh pop. Serve immediately while it’s hot and creamy, ideally with your favorite garlic flatbreads or a crusty loaf alongside.

Top Tip

Having made this recipe several times, I’ve learned how the small details really make a difference in flavor and texture—here are my go-to tips to nail it every time.

Don’t drain the beans: The liquid from the cannellini beans is packed with flavor and helps create that creamy sauce, so pour it all in for the best texture.
Low and slow for veggies: Cooking the leeks and zucchini gently brings out their sweetness and avoids any bitterness, making the dish comforting and balanced.
Use fresh lemon zest: Adding it twice—during cooking and at the end—really brightens the entire dish without overwhelming it.
Reserve the bacon fat: It’s liquid gold for flavor here—don’t toss it out! It infuses the veggies and beans with a smoky note you’ll love.

How to Serve Lemony Leek and Zucchini Butter Beans Recipe

lemony leek zucchini - Serving Suggestion

Garnishes

I usually finish this dish with a sprinkle of fresh za’atar and a little extra lemon zest—it just adds that flawless zing and a touch of herbal crunch that takes it over the top. Sometimes I toss on some chopped parsley for a fresh green pop and a bit of color.

Side Dishes

Serve it with soft garlic flatbreads, no-knead focaccia, or rosemary parmesan bread to soak up all that luscious sauce. I also love pairing it with a crisp green salad or even roasted root veggies for a heartier meal.

Creative Ways to Present

For a special occasion, try spooning the beans into shallow bowls, topping with microgreens and edible flowers. You can also serve it over creamy polenta or toasted sourdough rounds as an appetizer—it always wows guests and makes you look like a pro.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where they stay creamy and delicious for up to 3 days. The beans soak up even more flavor overnight, making the next-day meal extra tasty.

Freezing

This recipe freezes surprisingly well. I portion it into freezer-safe containers and it keeps beautifully for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers slowly on the stovetop over low heat, stirring often and adding a splash of water or extra sour cream if it seems thick. This keeps everything creamy and prevents the beans from drying out or breaking up too much.

Frequently Asked Questions:

Can I make the Lemony Leek and Zucchini Butter Beans Recipe vegan?

Absolutely! Simply omit the bacon and fish sauce, and swap out the sour cream and Parmesan for your favorite plant-based alternatives or nutritional yeast for a cheesy flavor.

What’s the best way to store leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to keep the sauce creamy.

Can I use fresh beans instead of canned?

You certainly can, but fresh beans take longer to cook and need to be softened beforehand. Canned cannellini beans are a great shortcut and make this one-pot recipe fast and easy.

What should I serve with this recipe?

Soft garlic flatbreads, no-knead focaccia, and crusty artisan breads are perfect to scoop up the creamy beans. A simple green salad or roasted vegetables complement it wonderfully for a full meal.

Final Thoughts

I truly adore this Lemony Leek and Zucchini Butter Beans Recipe because it combines comfort and brightness in a way that feels fresh yet familiar. It’s one of those dishes I feel good about making and confident sharing, whether it’s a quick solo lunch or a cozy dinner for friends. Give it a try—you might find it becomes one of your kitchen staples too.