Lemony Zucchini Ribbons With Cannellini Beans

1. 1

   Slice the zucchini lengthways with a vegetable peeler to make ribbons.

2. 2

   Bring a medium saucepan of water to the boil and cook the strips for 1 minute Drain and place in a bowl.

3. 3

   Grate over the zest of half the lemon and squeeze over the juice of the whole lemon.

4. 4

   Add the cannellini beans with the chives and parsley and season with salt and pepper.

5. 5

   Pour over the oil and mix well.

6. 6

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.