Zucchini and White Beans in Balsamic Sauce

Zucchini and white beans seasoned with garlic and balsamic vinegar is different, in a good way.  It's a nice change from eating a bean salad seasoned in sugar, oil and vinegar.  Well, vinegar remains in this simple bean recipe, but a deep, oaky balsamic has an extremely different flavor from distilled or cider.

The photo shows my whole lunch filling up a salad plate. It was quite enough to eat.  You'll see one side of the plate has a bed of Romaine lettuce and the other side has brown rice. I was experimenting to find out which bed of goodness went with the main eats.  My conclusion?  Both worked.  I couldn't make up my mind which one I liked best.  Give this recipe a spin and tell me what you think.  Should it be served over Romaine or brown rice or BOTH?


serves 4

  • 4 medium zucchini, cut into bite size chunks
  • 4 garlic cloves, minced
  • 2 (15 ounce) cans Northern Beans, drained and rinsed
  • 1/3 cup balsamic vinegar
  • 4 Romaine lettuce leaves, torn into bite size pieces


  • 2 1/2 cups cooked brown rice

In a large skillet over medium-high heat, saute zucchini and garlic in enough water that just covers the bottom of the pan. Cook for 5 minutes.  Add beans and vinegar, continue cooking for another 5 minutes.

Serve over a bed of lettuce and/or cooked rice.

Nutrition facts below reflect this recipe using Romaine lettuce, not the cooked brown rice.