Lemon Ginger Carrots, Cabbage And Zucchini With Cannellini Beans – a delicious recipe with carrots, head of cabbage, zucchini, Beans, lemon, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put coconut oil and minced garlic in a pan over medium heat. Allow to heat for about 2 minutes.
2
Add zucchini and carrots to pan. Allow to cook for about 5-6 minutes, until the zucchini starts to lightly brown.
3
Add cabbage to pan and a little sprinking of water so some steaming action happens. Add beans in after about 2 minutes.
4
In a separate bowl, put ginger into a garlic press and squeeze! This will allow for not only the ginger to mince, but juice as well.
5
Zest lemon and juice it into the bowl with ginger.
6
Add olive oil, pepper and salt. Mix and set aside.
7
remove bean and veggie mix from heat. Put on top of your favorite grain, especially delicious with quinoa!
8
Top with lemon ginger sauce and enjoy!
358
kcal
Calories
13
g
Fat
57
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 10 baby carrots, 1/2 head of cabbage, chopped, 1 zucchini squash, chopped, 1 Cannellini Beans, and more.
Yes, Lemon Ginger Carrots, Cabbage And Zucchini With Cannellini Beans falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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