Name: Lemony Leek and Zucchini Bean Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 slices bacon, chopped; 1 leek, thinly sliced; 2 medium zucchinis (about 14-18 oz or 400-500g); 4 garlic cloves, crushed; Zest of 1 lemon; 2 x 400g cans of cannellini beans, plus their liquid; ¼ cup sour cream; ¼ cup parmesan, grated; 1 tablespoon olive oil; 1 teaspoon salt; 1 tablespoon za’atar (plus extra to finish); 1 teaspoon fish sauce (optional)

There’s something instantly bright and comforting about this Lemony Leek and Zucchini Bean Skillet Recipe. The creamy beans mingle with fragrant lemon zest and crispy bacon, making it the kind of meal you’ll want to make again and again for both ease and flavor.

A close-up view of a creamy, thick soup in a large white pot with a dark rim. The soup has several layers of ingredients including small white beans, thin rounds of green zucchini, and small red bacon pieces scattered evenly throughout. There are visible specks of black pepper and herbs dotting the surface, with a light drizzle of oil adding shine. Thin shreds of yellow zest are sprinkled on top, giving the dish extra color and texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemony Leek and Zucchini Bean Skillet Recipe
Top Tip
How to Serve Lemony Leek and Zucchini Bean Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Leek and Zucchini Bean Skillet Recipe

Why You'll Love This Recipe

I can’t tell you how many times this skillet has saved me on busy nights while feeling special enough for weekend dinners. The harmony of lemon, leek, and zucchini paired with creamy beans is just something I keep coming back to.

One-Pot Wonder: Minimal cleanup? Yes, please! Everything cooks in one pan, making dinner less hassle and more fun.
Bright & Creamy: The lemon zest adds a fresh, zingy lift that balances perfectly with the silky beans and buttery veggies.
Flexible & Flavorful: There’s room to play here—add a little za’atar or fish sauce, or leave it out, and it's still delicious.
Protein-Packed Comfort: Cannellini beans and bacon combine for a hearty, satisfying meal that’s great for weeknights or casual entertaining.

Ingredients & Why They Work

Each ingredient in this Lemony Leek and Zucchini Bean Skillet Recipe plays a purpose—bringing together freshness, creaminess, and savory depth. Here’s why these staples shine and some tips for picking the best.

Flat lay of crispy chopped bacon slices, a small white bowl of olive oil, a white ceramic bowl with thinly sliced pale green leeks, two fresh medium zucchinis with glossy dark green skin, four whole uncracked garlic cloves with papery skin, a small white bowl of coarse salt, a white ceramic bowl filled with shiny white cannellini beans with their liquid, a small white bowl of creamy sour cream, a small white bowl of finely grated pale yellow parmesan, a small white bowl of finely ground za’atar spice blend, a whole fresh lemon with bright yellow skin next to some lemon zest, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Renders fat that flavors the dish deeply and adds crispy texture; use good quality for best results.
Olive Oil: Helps soften veggies and adds richness without overpowering; extra virgin works beautifully here.
Leek: Its mild onion flavor sweetens as it’s cooked down; look for firm, bright green stalks.
Zucchini: Adds light freshness and soft texture; select firm, unblemished zucchinis for best cooking results.
Garlic: Crush or mince for a punch of aroma and savory background; fresh cloves deliver the best flavor.
Salt: Enhances all the natural flavors, so don’t skip it—adjust according to your taste as you cook.
Cannellini Beans: Creamy and mild, they soak up the lemon and herb notes wonderfully; canned makes this quick and easy.
Sour Cream: Brings lush creaminess and a subtle tang that balances the lemony brightness.
Parmesan: Adds umami depth and a subtle nuttiness; freshly grated always beats pre-shredded.
Za’atar: A Middle Eastern herb blend that adds herby, zesty warmth; sprinkle more at the end for fresh bursts of flavor.
Fish Sauce (optional): Just a teaspoon amps up savoriness without making it taste fishy—trust me, it works!
Lemon Zest: The star that wakes up the entire skillet with vibrant citrus notes—use fresh zest for maximum punch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this Lemony Leek and Zucchini Bean Skillet Recipe is that it’s a canvas for your kitchen whims. I encourage you to tweak it—double down on herbs, skip the bacon for a veggie-only version, or add a hit of spice.

Vegetarian Swap: I’ve made this without bacon more times than I can count, just adding a bit of smoked paprika to get that savory depth—still absolutely delicious.
Extra Creamy: Try stirring in a spoonful of cream cheese or a splash of coconut milk to give it an even silkier texture.
Seasonal Twist: Toss in some cherry tomatoes in the summer for pops of natural sweetness, or add chopped kale in colder months for some hearty greens.

Step-by-Step: How I Make Lemony Leek and Zucchini Bean Skillet Recipe

The image shows a white pan filled with a mix of light beige beans and thin green zucchini slices, scattered evenly throughout the dish. On top of this mix, there is a dollop of white creamy substance, likely a cheese or cream, positioned near the center-left. A light blue spatula is resting inside the pan towards the lower-right, blending some of the ingredients together. The beans have a smooth, shiny texture, while the zucchini slices appear fresh, with darker green edges and lighter green centers. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp the Bacon to Perfection

Start by heating a large, high-sided pan over medium-high heat. Toss in the chopped bacon and stir occasionally, letting it cook about 5 minutes until it’s beautifully crispy and golden. This step renders flavorful fat, which forms the base for the rest of the dish. Once done, scoop out the bacon (set it aside on a plate) but don’t discard the fat—it’s liquid gold for your veggies.

Step 2: Sauté Leek, Zucchini, and Garlic

Add a tablespoon of olive oil to your pan with the reserved bacon fat, and lower the heat to medium-low. Toss in the thinly sliced leek, zucchini, crushed garlic, and salt. Patience is key here—you’ll want to gently soften everything for around 10 minutes. Stir often and add a splash more olive oil if it looks dry. You’re aiming for tender, fragrant veggies that melt slightly without browning too much.

Step 3: Bring on the Beans and Creamy Goodness

Next, pour in your drained cannellini beans along with their liquid for extra creaminess. Stir in sour cream, freshly grated parmesan, za’atar, and fish sauce if using. The sauce will magically thicken as the cheese and sour cream melt—reduce the heat to low and let it simmer gently for a few minutes. Keep an eye out: the sauce should look glossy and deliciously rich.

Step 4: Finish with Bacon and Lemon Zest

Finally, return that crispy bacon to the skillet and toss it with the beans. Stir in most of the lemon zest to infuse that fresh brightness, then sprinkle the rest on top with another dash of za’atar before serving. This layering of flavors makes all the difference—plus, the aroma is irresistible.

Top Tip

Over the years, I’ve learned small tweaks really elevate this Lemony Leek and Zucchini Bean Skillet Recipe. These tips help get the most flavor and the perfect texture every time.

Render Bacon Fat First: Don’t skip leaving the fat in the pan—it’s packed with smoky flavor that infuses the whole dish.
Gentle Veggie Cooking: Lower heat when sautéing leek and zucchini to keep them tender and avoid bitterness from browning.
Add Lemon Zest Last: Zest fresh lemon right over the skillet at the end to maintain that zingy aroma without turning bitter.
Don’t Overcook Beans: Keep the simmer brief once beans are added to prevent them from breaking down and turning mushy.

How to Serve Lemony Leek and Zucchini Bean Skillet Recipe

lemony leek and zucchini - Serving Suggestion

Garnishes

I love finishing this skillet with extra lemon zest and a sprinkle of za’atar right before serving—it adds a fresh, herbal crunch and vibrant color. Sometimes I scatter some fresh parsley or a drizzle of good olive oil if I’m feeling fancy.

Side Dishes

Soft garlicky flatbreads or focaccia are my go-to sides—they’re perfect for scooping up all that creamy bean goodness. You could also serve it with a simple green salad or crusty bread to keep things casual but satisfying.

Creative Ways to Present

For more festive occasions, I like plating the skillet with a swirl of creme fraiche and a sprinkle of toasted pine nuts on top for added texture. Serving it in colorful shallow bowls with fresh herbs scattered around always makes it feel special.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store them in an airtight container in the fridge. I find they keep really well for up to 3 days, and the flavors actually deepen overnight. Just give it a good stir before reheating.

Freezing

I’ve frozen this recipe a few times with good success—just make sure to cool thoroughly and transfer to a freezer-safe container. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

The best way I’ve found is reheating gently on the stovetop over low heat, adding a splash of water or broth if it’s looking thick. This helps keep that creamy texture without drying out or sticking.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! Skip the bacon and Parmesan, and swap sour cream for a plant-based alternative like cashew cream or coconut yogurt. Add a pinch of smoked paprika for that smoky flavor.

What’s the purpose of the fish sauce in this recipe?

Fish sauce adds a subtle umami boost that enhances the savory flavors without making the dish taste fishy. It’s optional but highly recommended if you want that depth.

Can I use fresh beans instead of canned?

You can, but you’ll need to cook and soften them beforehand. Using canned beans keeps things quick and creamy, perfect for a speedy weeknight meal.

How do I avoid the beans becoming mushy?

Add the beans towards the end and simmer gently only for a few minutes. Stir carefully to prevent breaking them apart, preserving a lovely creamy texture without turning to mush.

Final Thoughts

For me, this Lemony Leek and Zucchini Bean Skillet Recipe is the perfect mix of effortless cooking and delicious results. Whether you’re craving something cozy or bright and fresh, this dish hits all the right notes. Give it a try—you might just find it becoming your new weeknight favorite, like it did for me.