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Lemony Miso Creamy Courgettes (Zucchini) and Beans

Creamy, zesty, and packed with protein — this Lemon Courgette & Butter Bean Skillet is the kind of comfort food that still feels light and nourishing. Serve it warm with a dollop of coconut yogurt, a spoonful of pesto, and toasted sourdough for the ultimate plant-powered meal.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Heat a drizzle of olive oil in a non-stick pan. Sauté spring onions with half the lemon zest for 2–3 minutes.

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For

4

M

I

4-5

Spring onion, chopped (about 60g)

1

Lemon, juice and zest (about 50g)

3

Courgette, chopped into coins (about 600g)

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Per Serving

Calories

393kcal

Fat

14g

Carbs

42g

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Notes

🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.

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Fanni F

7 days ago

it is very delicious, thank you! one question though: how do you make your sauce soo creamy from firm tofu?😄 mine looks like this after mixing it for some minutes🫠 thanks!!

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Gigi

7 days ago

Hey Fanni! Are you using a blender or food processor? I find that sometimes a powerful blender makes sauces like these ones creamier and less grainy x

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Julieta B

8 days ago

Really yummy and filling! 🤤

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Debra L

2 months ago

Easy, filling, flavourful. All I had was sriracha smoked tofu, so it was also quite spicy and warming!

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Carola F

2 months ago

It was unbelievable delicous! Ate it the first day with some Pizza Pane and had the leftovers the next with some pasta and added some extra pasta water

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Gigi

2 months ago

Yay! I'm so glad it was a success! Love the idea of switching it up with pasta for round two. Thanks for the awesome feedback!

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Kate B

3 months ago

Delicious! I forgot to buy basil and my miso was expired so omitted, but still so good 😊 Easy, ready in just a few minutes.

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Gigi

3 months ago

So glad you enjoyed it! xxx

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Sophie S

3 months ago

So quick and easy. I already had all of the ingredients in my cupboard. I intermittently fast so I plan to double portion size

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Gigi

3 months ago

Glad you liked it! ❤️

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Cyprine

3 months ago

Really good. Added buckwheat and cabbage, with parsley on time. Not my favorite flavors compared to other things I've tested from your recipes but definitely worth it. Maybe I shouldn't have added so many things then. Next time I'll stick to the recipe !

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Gigi

3 months ago

Never hurts to experiment, but cabbage in particular can be tricky/overpowering! xx

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Col C

3 months ago

Didn't have butter beans so used chickpeas. Also ran out of lemon juice so used lime juice. Added extra veggies, cause why not!

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Gigi

3 months ago

Great improvisation! Hope it turned out well! ❤️

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Hilary Ebden

3 months ago

Delicious and easy to make family loved it

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Gigi

3 months ago

Yay! Glad they liked it xx

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Costanza T

4 months ago

Another amazing recipe! 🥰 Our mission at home is to try them all 😂 so far, all 5 stars!

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Gigi

3 months ago

This honestly made my day 🥹 So happy they’ve all been 5 stars so far!

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Iva

4 months ago

Delicious meal...I replaced spinach with broccoli and zucchini. One pot meals are the best❤️

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Iva

4 months ago

Wrong recipe😂...

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Giuls 🤸‍♂️

4 months ago

I made it with TVP instead of tofu - delicious 🍋✨

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Gigi

4 months ago

Cool, love that! Photo looks amazing 😍

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homepage-image

Lemony Miso Creamy Courgettes (Zucchini) and Beans

Creamy, zesty, and packed with protein — this Lemon Courgette & Butter Bean Skillet is the kind of comfort food that still feels light and nourishing. Serve it warm with a dollop of coconut yogurt, a spoonful of pesto, and toasted sourdough for the ultimate plant-powered meal.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Heat a drizzle of olive oil in a non-stick pan. Sauté spring onions with half the lemon zest for 2–3 minutes.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

4-5

Spring onion, chopped (about 60g)

1

Lemon, juice and zest (about 50g)

3

Courgette, chopped into coins (about 600g)

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

393kcal

Fat

14g

Carbs

42g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

Fanni F

7 days ago

it is very delicious, thank you! one question though: how do you make your sauce soo creamy from firm tofu?😄 mine looks like this after mixing it for some minutes🫠 thanks!!

Like

Reply

Cancel

Gigi

7 days ago

Hey Fanni! Are you using a blender or food processor? I find that sometimes a powerful blender makes sauces like these ones creamier and less grainy x

Like

Reply

Cancel

Julieta B

8 days ago

Really yummy and filling! 🤤

Like

Reply

Cancel

Debra L

2 months ago

Easy, filling, flavourful. All I had was sriracha smoked tofu, so it was also quite spicy and warming!

Like

Reply

Cancel

C

Carola F

2 months ago

It was unbelievable delicous! Ate it the first day with some Pizza Pane and had the leftovers the next with some pasta and added some extra pasta water

Like

Reply

Cancel

Gigi

2 months ago

Yay! I'm so glad it was a success! Love the idea of switching it up with pasta for round two. Thanks for the awesome feedback!

Like

Reply

Cancel

Kate B

3 months ago

Delicious! I forgot to buy basil and my miso was expired so omitted, but still so good 😊 Easy, ready in just a few minutes.

Like

Reply

Cancel

Gigi

3 months ago

So glad you enjoyed it! xxx

Like

Reply

Cancel

S

Sophie S

3 months ago

So quick and easy. I already had all of the ingredients in my cupboard. I intermittently fast so I plan to double portion size

Like

Reply

Cancel

Gigi

3 months ago

Glad you liked it! ❤️

Like

Reply

Cancel

Cyprine

3 months ago

Really good. Added buckwheat and cabbage, with parsley on time. Not my favorite flavors compared to other things I've tested from your recipes but definitely worth it. Maybe I shouldn't have added so many things then. Next time I'll stick to the recipe !

Like

Reply

Cancel

Gigi

3 months ago

Never hurts to experiment, but cabbage in particular can be tricky/overpowering! xx

Like

Reply

Cancel

Col C

3 months ago

Didn't have butter beans so used chickpeas. Also ran out of lemon juice so used lime juice. Added extra veggies, cause why not!

Like

Reply

Cancel

Gigi

3 months ago

Great improvisation! Hope it turned out well! ❤️

Like

Reply

Cancel

Hilary Ebden

3 months ago

Delicious and easy to make family loved it

Like

Reply

Cancel

Gigi

3 months ago

Yay! Glad they liked it xx

Like

Reply

Cancel

C

Costanza T

4 months ago

Another amazing recipe! 🥰 Our mission at home is to try them all 😂 so far, all 5 stars!

Like

Reply

Cancel

Gigi

3 months ago

This honestly made my day 🥹 So happy they’ve all been 5 stars so far!

Like

Reply

Cancel

Iva

4 months ago

Delicious meal...I replaced spinach with broccoli and zucchini. One pot meals are the best❤️

Like

Reply

Cancel

Iva

4 months ago

Wrong recipe😂...

Like

Reply

Cancel

Giuls 🤸‍♂️

4 months ago

I made it with TVP instead of tofu - delicious 🍋✨

Like

Reply

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Gigi

4 months ago

Cool, love that! Photo looks amazing 😍

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