Name: Creamy Lemon Zucchini and Leek 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 400-500g), sliced; 4 garlic cloves, crushed; 1 teaspoon salt; 2 x 400g cans cannellini beans, with 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

Nothing beats the cozy comfort of a creamy, zesty dish that somehow feels both indulgent and light. That’s exactly why I adore this Creamy Lemon Zucchini and Leek Butter Beans Recipe — it’s bursting with fresh flavors, velvety texture, and just the right touch of tang to brighten your day.

The dish is a thick stew in a white pot, filled with small white beans, thin green zucchini slices, and bits of red bacon scattered throughout. The stew base is creamy with light beige color and some visible herbs and spices sprinkled all over, giving it texture and tiny dark spots. There are also small pieces of yellow zest spread across the surface, adding a bright color contrast. The stew looks rich and hearty with a smooth, slightly oily finish. 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 Leek Butter Beans Recipe
Top Tip
How to Serve Creamy Lemon Zucchini and Leek Butter Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lemon Zucchini and Leek Butter Beans Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Creamy Lemon Zucchini and Leek Butter Beans Recipe has been my go-to for a quick, satisfying meal. It feels luxurious without being complicated, making it perfect for busy evenings or when you want something nourishing but not heavy.

One-pot magic: Everything cooks together in a single pan, meaning less cleanup and more relaxed time.
Lemon brightness: The lemon zest adds a fresh zing that lifts the creamy beans and veggies beautifully.
Hearty and healthy: Butter beans give you protein and fiber, making this a filling meat-free option.
Flavor-packed: With crispy bacon, Parmesan, and a touch of za’atar, each bite bursts with layers of savory goodness.

Ingredients & Why They Work

The ingredient combo here is simple but smart. Leeks mellow into buttery sweetness; zucchini brings a subtle earthiness; and butter beans soak up all those cozy flavors. Plus, bacon and Parmesan add savory depth, and lemon zest injects a bright pop that ties it all together perfectly.

Flat lay of crispy chopped bacon slices, a small white bowl of golden olive oil, a white ceramic bowl filled with thinly sliced fresh pale green leek rounds, two whole medium zucchinis with deep green skins, four peeled whole garlic cloves, a small white bowl of coarse salt, a white ceramic bowl of creamy white cannellini beans with beans liquid, a small white bowl of smooth sour cream, a small white bowl of finely grated parmesan cheese, a small white bowl filled with earthy brown za’atar spice, a whole fresh lemon with bright yellow zest partially peeled in a curl beside it, and a small white bowl of fish sauce—all arranged in perfect symmetry 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 smoky crispiness that contrasts the creamy texture; don’t skip it, but you can swap for smoked paprika for a vegetarian version.
Olive oil: A base for sautéing that helps soften veggies without stiffness.
Leek: Offers delicate onion-like sweetness without the bite of raw onions.
Zucchini: Absorbs flavors and cooks down into tender creaminess.
Garlic: Essential for aromatic depth—crush to release max flavor.
Salt: Enhances every ingredient; season progressively to taste.
Cannellini beans (butter beans): Creamy and mild, providing protein and a comforting body.
Sour cream: Adds luxurious creaminess and a gentle tang.
Parmesan: Brings a savory, nutty finish and helps thicken the sauce.
Za’atar: A fragrant Middle Eastern spice blend that adds herbal complexity.
Fish sauce (optional): A splash boosts umami without fishiness—that’s the secret depth.
Lemon zest: The star for freshness and zing, use it liberally.

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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 like to tweak this Creamy Lemon Zucchini and Leek Butter Beans Recipe depending on the mood or what’s in my fridge. You’ll find it’s pretty forgiving, so feel free to play around!

Vegetarian version: Skip the bacon and add smoked paprika or mushrooms for earthy savoriness. I’ve done this often when cooking for friends, and it’s still incredibly flavorful.
Extra protein: Stir in cooked diced chicken or turkey if you want a meatier meal.
Herb boost: Fresh thyme or parsley sprinkled on top brightens it even more—especially lovely in spring or summer.
Spice it up: A pinch of red pepper flakes adds warmth if you like a little kick, which I personally adore on colder nights.

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

The image shows a white pot filled with a mixture of thin green cucumber slices and light beige beans, creating a textured and colorful base layer. On top of this mix, there is a dollop of creamy white cheese or cream slightly off-center. A light blue spatula rests on the right side, partially covered with bits of the mixture. The pot's inner surface is visible around the food, and the overall setting has a clean, white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp the Bacon and Save the Flavor

Start by heating a large, high-sided pan over medium-high heat and toss in the chopped bacon. Stir it gently so it crisps evenly. Once it’s got that perfect crunch, scoop the bacon out and set it on a plate, but don’t you dare throw away the fat! That flavor-packed goodness is the base of our sauce.

Step 2: Sauté Leeks, Zucchini, and Garlic

In the same pan with the bacon fat, add a splash of olive oil if needed. Toss in the thinly sliced leek, cubed zucchini, crushed garlic, and a teaspoon of salt. Lower the heat to medium-low and let it all soften together, stirring occasionally. This takes about 10 minutes—cook until everything is tender and fragrant without browning too much.

Step 3: Stir in Beans, Cream, and Cheese

Next, pour in the cannellini beans along with their liquid, and add sour cream and Parmesan cheese. Sprinkle in the za’atar and a teaspoon of fish sauce if you’re using it — it adds a subtle umami lift. Stir gently as the cheese and cream melt into a thick, silky sauce. Turn the heat to low and let it simmer for a few minutes until it feels luscious and glossy.

Step 4: Add Lemon Zest and Crispy Bacon

Now it’s time to fold the crispy bacon back in along with most of the lemon zest. Give everything a good stir, then sprinkle over the rest of the zest and an extra pinch of za’atar to finish. Serve hot—maybe with your favorite flatbread on the side—and watch everyone dig in happily.

Top Tip

From my kitchen to yours, here are a few nuggets I’ve learned that make this Creamy Lemon Zucchini and Leek Butter Beans Recipe truly shine every time.

Render bacon slowly: Taking the time to crisp bacon carefully ensures that the fat doesn’t burn and retains that rich flavor essential for the base.
Don’t rush the veggies: Gentle sautéing of leeks and zucchini is key—they should soften and sweeten rather than brown too much, which helps build a mellow sauce.
Use the bean liquid: Including the cooking liquid from the cannellini beans adds creaminess and depth, so I always avoid draining them.
Fresh lemon zest: Add it at the end, or it can lose its punch. Zesting directly over the dish keeps that zingy aroma vibrant.

How to Serve Creamy Lemon Zucchini and Leek Butter Beans Recipe

Creamy Lemon Zucchini - Serving Suggestion

Garnishes

I usually top the finished dish with a sprinkle of extra za’atar and a few grinds of fresh black pepper. Sometimes I add a little fresh parsley or microgreens for a pop of color and freshness—it really brightens each bite.

Side Dishes

Soft garlic flatbreads or no-knead focaccia are my favorite companions here. The bread’s texture is perfect for scooping up the creamy beans. On occasion, I’ve enjoyed this with a simple green salad dressed in lemon vinaigrette to echo the dish’s citrus notes.

Creative Ways to Present

For special dinners, I like plating this in shallow bowls with a drizzle of good olive oil and a lemon wedge on the side for extra zing. Adding roasted pine nuts or toasted pumpkin seeds on top lends a delightful crunch and an elevated look.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep beautifully for up to 3 days. The flavors actually marry and deepen overnight, making it even better the next day!

Freezing

I’ve frozen this dish a couple of times, and it reheats nicely, though the texture of the zucchini softens a bit. If you freeze it, just thaw overnight in the fridge before warming gently on the stove to preserve creaminess.

Reheating

Reheat this Creamy Lemon Zucchini and Leek Butter Beans Recipe slowly over low heat, stirring often, so it warms evenly without curdling. You can add a splash of water or broth if it seems too thick—simple tricks to bring it back to that fresh, creamy state.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! To make the Creamy Lemon Zucchini and Leek Butter Beans Recipe vegan, omit the bacon and Parmesan. You can substitute the sour cream with a plant-based alternative and add smoked paprika or sautéed mushrooms for a smoky, savory flavor.

Is fish sauce necessary in the recipe?

Fish sauce is optional in this recipe. It adds a depth of umami that really enhances the flavor without tasting fishy. If you prefer to skip it, the dish will still taste delicious, especially with the umami notes from bacon and Parmesan.

Can I use fresh beans instead of canned?

Yes! If you want to use fresh cannellini or butter beans, make sure they are cooked until tender before adding them to the dish. You won’t have the bean liquid from the cans, so add a bit of vegetable broth or water to adjust the sauce consistency.

What bread pairs best with this dish?

I love serving this dish with soft garlic flatbreads, no-knead focaccia, or rosemary parmesan bread. These breads are perfect for scooping and soaking up the creamy sauce, making every bite gratifying.

Final Thoughts

This Creamy Lemon Zucchini and Leek Butter Beans Recipe hits all the right notes: bright, comforting, and effortlessly delicious. I always feel like I’m treating myself when I make it, but it’s so simple you’ll want to make it again and again. Give it a try—you’ll find it’s one of those dishes you can rely on, no matter the season or your mood.