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

There’s something so comforting about this dish — velvety butter beans mingling with tender zucchini and sweet leeks, all brightened up with fresh lemon zest. This Creamy Lemon Zucchini and Leek Butter Beans Recipe truly melts in your mouth and it comes together in just one pot, perfect for busy weeknights when you want something quick but still feel like you’re treating yourself.

A close-up of a creamy stew-like dish in a white pot filled with small white beans, light green zucchini slices, and small bits of reddish-brown cooked bacon; the creamy liquid has a beige color with visible pepper and herb specks throughout, while some yellow zest or grated ingredient is scattered over the top, adding a bright contrast; the texture looks smooth and thick, with the ingredients mixed evenly all over the surface, and the pot sits on 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 Creamy Lemon Zucchini and Leek Butter Beans Recipe
Top Tip
How to Serve Creamy Lemon Zucchini and Leek Butter Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lemon Zucchini and Leek Butter Beans Recipe

Why You'll Love This Recipe

I first made this Creamy Lemon Zucchini and Leek Butter Beans Recipe on a whim when I had some leftover zucchini and leeks sitting in my fridge. Instantly, it became a favorite — it’s creamy and flavorful without being heavy. I love that the lemon zest adds a fresh pop that lifts the whole dish, making it feel light yet indulgent at the same time.

One-Pot Wonder: This recipe comes together all in one pan, meaning less mess and more time to relax after cooking.
Fresh and Bright Flavors: The lemon zest brings a lovely brightness that balances perfectly with the creamy beans and buttery bacon.
Comfort Food Meets Healthy: With plenty of veggies and protein-packed cannellini beans, it’s satisfying without being overly heavy.
Versatile and Easy to Customize: You can tweak it to suit your taste, whether you skip the bacon or add your favorite herbs.

Ingredients & Why They Work

This Creamy Lemon Zucchini and Leek Butter Beans Recipe shines because each ingredient brings a special something — from the smoky bacon fat that flavors the base to the creamy sour cream and parmesan that give it that luscious texture. Fresh zucchini and leeks tenderize nicely and absorb those flavors beautifully.

Flat lay of fresh chopped crispy bacon pieces, a small white bowl of golden olive oil, a neatly sliced pale green leek, two whole medium zucchinis with glossy dark green skin, four whole uncracked garlic cloves with white papery skins, a small white bowl of coarse sea salt, a small white bowl filled with creamy white cannellini beans and their milky liquid, a small white bowl of smooth sour cream, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl of coarse za’atar spice blend with green herbs and brown seeds, a whole bright yellow lemon with a small pile of fresh lemon zest flakes next to it, a small white bowl containing translucent amber fish sauce (optional) 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: Adds smoky depth and crisp texture; even better if you use thick-cut for more flavor.
Olive Oil: Helps gently soften the veggies with richness and keeps things from sticking.
Leek: Offers a mild oniony sweetness that mellows as it cooks down.
Zucchini: Absorbs the sauce beautifully and adds light freshness to the dish.
Garlic: Brings that classic aromatic warmth and a little punch.
Salt: Balances flavors and enhances the natural sweetness of the vegetables.
Cannellini Beans: Creamy, tender beans packed with protein; their cooking liquid helps build the sauce.
Sour Cream: Creates a silky, tangy creaminess that lifts the beans without heaviness.
Parmesan Cheese: Adds nutty umami and helps thicken the sauce.
Za’atar: A fragrant Middle Eastern spice blend that brightens and adds an earthy punch.
Fish Sauce (optional): A tiny splash deepens the savory flavor without an overt fishiness.
Lemon Zest: The final fresh and zesty note that brightens the whole dish beautifully.

📝

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

One of the best parts about this Creamy Lemon Zucchini and Leek Butter Beans Recipe is how easy it is to adapt. I often switch up the herbs or skip the bacon to keep it vegetarian-friendly. Feel free to make it yours and enjoy the magic of this dish in your own style.

Vegetarian Version: Skip the bacon and use a bit more olive oil or vegan butter. A dash of smoked paprika can add a smoky flavor without meat.
More Protein: Toss in some cooked chicken or sausage for a heartier meal if you want.
Seasonal Veggies: Swap zucchini for summer squash or even tender asparagus for a fresh twist.

Step-by-Step: How I Make Creamy Lemon Zucchini and Leek Butter Beans Recipe

The image shows a close-up of a white pot filled with a mixture of white beans and thin slices of green zucchini. The beans are plump and shiny, scattered evenly among the round slices of zucchini, which have dark green edges and pale green centers. There is a small mound of soft white cream or cheese on top of the mix, slightly melting into the beans and vegetables. A pale blue spatula is partially visible on the right side, resting on the mixture, with bits of green and white stuck to it. The overall texture looks fresh and tender, with a light broth or liquid slightly visible underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp Up the Bacon to Build Flavor

Start by heating a large pan over medium-high heat and adding the chopped bacon. Stir it frequently so it crisps evenly—this usually takes about five minutes. When it’s nice and golden, remove the bacon to a plate but leave all that flavorful bacon fat in the pan. Trust me, that’s where the magic begins for the sauce!

Step 2: Gently Cook Your Veggies Until Soft and Sweet

To the same pan, add a tablespoon of olive oil, then toss in your sliced leeks, zucchini, garlic, and a teaspoon of salt. Turn the heat down to medium-low so everything softens slowly without browning too much. Stir occasionally and let the veggies cook down for about 10 minutes until they feel tender and sweet. If the pan dries out, a splash more oil helps keep things moving.

Step 3: Stir in the Beans, Cream, and Cheese

Now pour in the cannellini beans along with their liquid—they bring great creaminess. Add the sour cream, grated parmesan, za’atar, and fish sauce if you’re using it. Stir everything gently as the dairy melts and thickens the sauce. Keep the heat low and let it simmer for a few minutes until the sauce looks glossy and luscious.

Step 4: Bring It All Together with Bacon and Lemon

Return the crispy bacon to the pan, scattering most of the lemon zest over the top. Stir through so those bright lemon oils infuse every bite. Finish off with a sprinkle of za’atar and the remaining lemon zest for a fresh, vibrant punch. Serve immediately while it’s warm and silky — I promise it’s a crowd-pleaser every time.

Top Tip

Over the years of making this dish, I’ve learned little tricks that really help it shine. These tips will help you avoid common pitfalls and unlock those rich, balanced flavors.

Don’t Overcook the Leeks and Zucchini: You want them soft but not mushy. Gentle simmering is key to maintain a lovely texture.
Savor the Bacon Fat: This is your flavor bomb. Make sure to keep it in the pan and don’t rinse it out or you’ll miss that smoky depth.
Use the Bean Liquid: Instead of draining your canned beans, pour the liquid in too to help create a naturally creamy sauce.
Lemon Zesting Last: Add most lemon zest at the end so it stays fresh and doesn’t become bitter from cooking too long.

How to Serve Creamy Lemon Zucchini and Leek Butter Beans Recipe

lemon zucchini leek - Serving Suggestion

Garnishes

I love scattering a little extra za’atar and lemon zest on top for vibrant flavor and color. A handful of fresh parsley or coriander leaves adds a bright finish, especially if you want to add some herbal freshness. For a bit of crunch, toasted pine nuts or almonds work beautifully.

Side Dishes

This dish pairs wonderfully with soft garlic flatbreads, no-knead focaccia, or even a warm rosemary parmesan bread to soak up that creamy sauce. A simple green salad with citrus dressing also complements the rich beans nicely.

Creative Ways to Present

For dinner parties, I love serving this in shallow bowls with a drizzle of extra virgin olive oil and a few lemon wedges on the side so folks can add more zing if they like. It’s also fantastic spooned over creamy polenta or quinoa for a hearty, elegant presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating as the sauce thickens quite a bit in the fridge.

Freezing

This recipe freezes really well. Portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating gently on the stove to avoid curdling the sour cream.

Reheating

I recommend reheating this on low heat in a saucepan with a splash of water or broth to loosen up the sauce. Stir frequently so it heats evenly and stays creamy rather than drying out.

Frequently Asked Questions:

Can I make this Creamy Lemon Zucchini and Leek Butter Beans Recipe vegan?

Absolutely! Just skip the bacon and parmesan, and swap the sour cream for a plant-based alternative. You can also boost the flavor with a touch of smoked paprika or liquid smoke to mimic that smoky depth.

What can I substitute for za’atar if I don’t have it?

If you don’t have za’atar, a simple mix of dried oregano, thyme, and sesame seeds works well. Add a pinch of sumac if you can find it for a tangy touch.

Is it necessary to use fish sauce in the recipe?

Fish sauce is optional in this recipe. It adds a subtle umami boost but you can omit it entirely—your dish will still be delicious thanks to the bacon, parmesan, and za’atar.

Can I prepare this recipe ahead of time for a crowd?

Yes! You can make most of the dish in advance and reheat it gently when guests arrive. Keep the fresh lemon zest and crispy bacon separate until just before serving to keep those flavors and textures vibrant.

Final Thoughts

This Creamy Lemon Zucchini and Leek Butter Beans Recipe has become one of those comforting staples I come back to when I want something that feels special but isn’t complicated. I hope you enjoy it as much as I do — it’s a dish that’s easy to whip up and really nails that balance of creamy, tangy, and savory flavors. Give it a try the next time you want a simple meal that tastes like you spent hours in the kitchen!