We spent Sunday afternoon decluttering our basement. We’ve lived in our house for over 8 years now and have accumulated s o m u c h s t u f f. My closet is full of buckets and buckets of clothes I’ve been keeping just in case they fit again, in case I need it for a costume, in case it comes into style. I am certain Matt has every spare screw that ever came with any kit. After a couple hours of tossing items in either the donate or garage piles, we called it quits and headed back upstairs to where the clutter is a bit more manageable.
The fall cleaning inspired me to clean out the pantry. In the back as a lone can of white beans tucked away–likely bought for chili that I never ended up making. There were two zucchinis on their last legs and a jar of unopened pesto from who knows when. And that is how this pesto white beans with grilled zucchini came to life.
We ate it as a meal, but it would be a great appetizer or side dish. It’s a fun interplay between heavy foods (beans and cheese) with lighter foods (pesto and zucchini). Toast some crusty bread and layer the bean/zucch/cheese mixture on top. It would be the perfect dish to bring to a late fall cookout or to eat in front of a fire. It’s got just the right level of flare without feeling pretentious. Which is what I am always looking for in a meal 🙂
- Pesto, one container
- White beans, two 12 oz cans drained
- 6-8 zucchinis, sliced
- Olive oil
- Burrata (one ball)
- Salt and pepper
1. Slice zucchini into thin ribbons. Brush with olive oil and sprinkle with salt and pepper. Grill zucchini until soft. Squeeze lemon on top.
2. Drain and wash beans. Mix the pesto with the beans-taking it spoonful by spoonful.
3. On a large plate, pile the bean pesto mix into the center. Curl the zucchini ribbons around the edge.
4. Garnish with salt and pepper and a squeeze of lemon. Serve with toasted crusty bread. Enjoy!
Source: comments section from Cup of Jo.