Zucchini Noodles with Cannellini Beans & Anchovies

For 8 persons


  • 200g can cannellini beans
  • 1 tablespoon salted butter
  • ¼ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 2 teaspoons sea salt, divided
  • 2 medium zucchini
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped fresh parsley
  • 12 pcs anchovies fillets in olive oil


Drain and rinse the can cannellini beans.

Heat the butter over medium-low heat in a small skillet. Add the beans and onion powder, garlic powder and 1 teaspoon sea salt. Heat until just warm, about 2 minutes.

Using a vegetable peeler, cut zucchini into ribbons. Toss in a large bowl with 3 tablespoons oil and lemon juice. Let marinate at room temperature, stirring once or twice, for 20 minutes.

Gently stir the beans, parsley and the remaining 1 teaspoon sea salt into the zucchini. Transfer to a serving platter and serve topped with anchovies.

Leave a Comment

Your email address will not be published.