Name: Lemony Leek and Zucchini Butter Beans Skillet 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; 2 x 400g cans 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

Lemony Leek and Zucchini Butter Beans Skillet Recipe is one of those meals that feels like a warm hug from the kitchen. Creamy, bright, and packed with flavor, it’s a dream for when you want something cozy yet fresh that comes together in no time.

This dish is in a white bowl with a smooth, creamy base filled with many small white beans spread around. It has thin, round slices of green zucchini mixed in, along with small pieces of red bacon scattered on top. The surface is sprinkled with black pepper and yellow zest, giving a fresh and textured look. The creamy liquid looks rich and slightly shiny, holding all these colorful ingredients together. The background is 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 Lemony Leek and Zucchini Butter Beans Skillet Recipe
Top Tip
How to Serve Lemony Leek and Zucchini Butter Beans Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Leek and Zucchini Butter Beans Skillet Recipe

Why You'll Love This Recipe

What really sold me on this skillet dish is how it balances creamy richness with zesty brightness effortlessly. It's simple enough for busy weeknights but fancy enough to impress guests, making it a total kitchen winner.

One-pot convenience: You cook everything in a single pan, which means fewer dishes and more time to relax.
Bright, fresh flavors: Lemon zest and za’atar add a fragrant lift that wakes up the creamy beans and tender veggies.
Protein-packed and satisfying: Butter beans make this dish hearty enough to feel like a full meal without heaviness.
Customizable and forgiving: Easy tweaks let you make it your own, whether you want it vegan, extra spicy, or with different herbs.

Ingredients & Why They Work

Each ingredient in this Lemony Leek and Zucchini Butter Beans Skillet Recipe plays a star role — the creamy beans blend smoothly with tender zucchini and savory leek, while bacon and za’atar add that umami punch. Here’s what you’ll want to have on hand:

Flat lay of three slices of raw chopped bacon, a small white bowl of golden olive oil, one fresh leek thinly sliced with white and pale green rings, two medium zucchinis sliced lengthwise showing vibrant green skin and pale flesh, four whole uncracked garlic bulbs, one small white bowl filled with coarse salt, two fresh white ceramic bowls each containing cannellini beans with their liquid, a small white bowl of thick sour cream, a small white bowl with finely grated parmesan cheese, a small white bowl holding fragrant za’atar spice blend, one bright yellow lemon with zest shaved in fine strips on a white ceramic plate placed next to it, 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 beautifully, and its rendered fat infuses the whole dish with smoky depth.
Olive oil: Helps soften veggies and adds a fruity richness without overpowering.
Leek: Mild and sweet, it forms a flavorful base without the sharp bite of onions.
Zucchini: Adds fresh moisture and a gentle earthiness, balancing the creaminess.
Garlic: Crushed for fragrant punch that warms up every bite.
Salt: Enhances natural flavors, but add gradually to avoid over-salting.
Cannellini beans (butter beans): Creamy, smooth, and full-bodied—they make this dish both hearty and healthy.
Sour cream: Melts into a rich sauce that ties everything together beautifully.
Parmesan cheese: Adds a nutty, salty kick and helps thicken the sauce.
Za’atar: A Middle Eastern spice blend with thyme, oregano, and sesame seeds that brightens and earths the dish wonderfully.
Fish sauce (optional): Just a whisper of it deepens the umami flavor without tasting fishy.
Lemon zest: The star brightener that lifts the whole skillet and keeps it fresh and zingy.

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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

This recipe is so fun to adapt! I like to swap out bacon for smoked tofu for a vegetarian twist, or add chili flakes if I’m feeling adventurous. Play around with the za’atar amount to suit your spice vibe — personally, I love it zesty but not overpowering.

Vegetarian Variation: Try crispy smoked tofu or mushrooms instead of bacon — it still gives you that satisfying umami depth.
Extra Creamy: Stir in a dollop of crème fraîche at the end for an indulgent finish.
Herb swaps: If you can’t find za’atar, a mix of thyme, oregano, and toasted sesame seeds works beautifully.
Make it heartier: Add cooked quinoa or bulgur wheat stirred through at the end for a filling lunch bowl.

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

The image shows a close-up of a white pot filled with a mixture of sliced green zucchini, off-white beans, and a soft white dollop of cream on top. The zucchini slices are thin and circular, mixed evenly throughout the pot with the smooth, plump beans. The cream sits on one side, looking soft with a slightly uneven texture. A light blue spatula is partially in the pot, resting on the ingredients, and the pot has a clean white interior with a thin dark rim. The background surface is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp the bacon to golden perfection

First things first, get your pan good and hot over medium-high heat, toss in the chopped bacon, and stir it around until it crisps up beautifully. This takes about five minutes. Be patient here — those crispy bits are flavor gold. Scoop the bacon out and leave the rendered fat right there in the pan; it’s the secret flavor booster.

Step 2: Soften the leek, zucchini, and garlic

Next, add a tablespoon of olive oil to that bacon fat. Toss in your sliced leeks, chunked zucchini, crushed garlic, and a teaspoon of salt. Turn the heat down to medium-low and cook, stirring occasionally. You want those veggies soft and sweet but not mushy — about 10 minutes. Pro tip: If the pan looks dry, splash in a bit more oil but don’t rush the slow softening — it builds such lovely flavor.

Step 3: Stir in beans and creamy goodness

Add your butter beans with their liquid, the sour cream, parmesan, za’atar, and fish sauce if you’re using it. Give it all a good stir. You’ll see the sour cream and cheese melt into a luscious sauce that coats everything perfectly. Turn the heat low and let it simmer gently until thick and glossy — that’s when the magic happens.

Step 4: Bring back the bacon and add lemon zest

Once the sauce looks thick and absolutely gorgeous, stir the crispy bacon back in along with most of the lemon zest. Give it a good mix so each bite has pockets of those bright, tangy notes. Finish with a sprinkle of the remaining lemon zest and an extra dusting of za’atar, then serve immediately.

Top Tip

From my many times making this Lemony Leek and Zucchini Butter Beans Skillet Recipe, I’ve learned a few things that make all the difference between good and unforgettable:

Perfect bacon crispiness: Don’t rush cooking the bacon — crisp it slowly over medium-high heat for maximum flavor and texture contrast without burning.
Slow veggie softening: Take time to cook the leeks and zucchini gently; it brings out their sweetness and avoids watery veggies in the dish.
Lemon zest timing: Adding most zest in at the end keeps that citrus punch fresh — adding it too early dulls the brightness.
Don’t skimp on za’atar: Those herbs and toasted sesame make this dish uniquely flavorful, so make sure you get a good quality version or make your own.

How to Serve Lemony Leek and Zucchini Butter Beans Skillet Recipe

lemony leek zucchini - Serving Suggestion

Garnishes

I love finishing this skillet with a little extra lemon zest and a sprinkle of za’atar for that fresh kick. Sometimes I toss on chopped fresh parsley or a tiny drizzle of good olive oil to elevate it further—simple touches that make each bite sing.

Side Dishes

This skillet pairs like a dream with soft garlic flatbreads, no-knead focaccia, or my favorite rosemary parmesan bread. The carbs soak up the creamy sauce perfectly and add that comfort-food feel every time.

Creative Ways to Present

For dinner guests, I’ve layered this butter bean mixture over a bed of fluffy polenta or served it alongside grilled lemon-herb chicken. You can even stuff it into warm pita pockets for a fresh take on a sandwich that’s bright and creamy in every bite.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead lunch. Just give it a gentle stir before storing so the sauce stays creamy and even.

Freezing

Freezing this one-pot skillet is usually okay, but I prefer fresh because the texture of zucchini can get a bit soft after thawing. If you do freeze, cool it completely then store in a freezer-safe container for up to 2 months.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. I avoid the microwave because it can make the texture tough, but if you’re in a hurry, cover it loosely to keep moisture in.

Frequently Asked Questions:

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

Absolutely! Skip the bacon and substitute sour cream with coconut cream or a vegan sour cream alternative, and use nutritional yeast instead of parmesan for that cheesy umami kick.

What can I substitute for za’atar if I don’t have it?

If za’atar isn’t available, you can mix dried thyme, oregano, and toasted sesame seeds as a great homemade alternative. It won’t be exactly the same but will give you a similar aromatic, earthy flavor.

Is fish sauce really necessary in this skillet recipe?

Fish sauce is optional but really helps deepen the umami flavor without making the dish taste fishy. If you prefer to skip it, you can add a splash of soy sauce or leave it out entirely for a milder profile.

Can I prepare this recipe ahead of time?

Yes! You can prep the vegetables and bacon ahead and store them separately in the fridge. When you’re ready, just cook everything together, stirring in the beans, cream, and cheese last. The flavors actually meld nicely if left to sit for a bit before serving.

Final Thoughts

I keep coming back to this Lemony Leek and Zucchini Butter Beans Skillet Recipe because it’s one of those rare find meals that nails comfort, health, and freshness all in one pan. It’s so forgiving, delicious, and quick — a recipe I happily recommend to any friend who wants a fuss-free, feel-good dinner. Give it a go, and I bet it’ll become a staple in your kitchen too.