Healthy Summer Fish Sides: Lemon Herb Zucchini, Roasted Cherry Tomatoes & Garlic White Beans
Ingredients
- 3 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil (for zucchini)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Juice of 1 fresh lemon (for zucchini)
- 2 tablespoons fresh parsley, roughly chopped
- 2 cups cherry tomatoes
- 1 tablespoon olive oil (for tomatoes)
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt to taste (for tomatoes)
- Fresh basil for finishing
- 1 can (15 oz) white cannellini beans, rinsed and drained
- 1 tablespoon olive oil (for beans)
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste (for beans)
- 1 tablespoon lemon juice (for beans)
Instructions
- Preheat your oven to 400°F. Slice the zucchini, prep the tomatoes, and rinse the beans while the oven heats up.
- Toss cherry tomatoes with 1 tablespoon olive oil, minced garlic, red pepper flakes, and salt on a baking sheet. Spread them out in a single layer with space between them. Roast for 18 to 20 minutes until blistered and bursting.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, then add the zucchini. Let it sit without stirring for 2 minutes to get some color. Season with garlic powder, oregano, salt, and pepper. Cook another 3 to 4 minutes, then squeeze fresh lemon juice over the top and toss in the parsley. Remove from heat.
- In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add sliced garlic and cook for about 90 seconds until golden and fragrant — watch it closely. Add the rinsed beans, smoked paprika, salt, and pepper. Stir gently and warm through for 3 minutes. Finish with lemon juice and taste for seasoning.
- Spoon the garlic white beans onto each plate first, then arrange the lemon herb zucchini alongside. Top with the roasted cherry tomatoes and tear fresh basil over everything. Serve warm alongside your favorite grilled or baked fish.
Notes
Don't crowd the baking sheet when roasting tomatoes — give them space so they blister and caramelize instead of steaming. And pull the zucchini off the heat just before it looks fully done. It keeps cooking for another minute on its own.