Name: Creamy Lemon Leek and Zucchini Butter Beans 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; 1 tablespoon olive oil; 1 teaspoon salt; 2 x 400g cans of cannellini beans, plus their liquid; 1 tablespoon za’atar (plus extra to finish); 1 teaspoon fish sauce (optional); ¼ cup sour cream; ¼ cup parmesan, grated

There’s something truly comforting about the creamy tang that lemon lends this dish, paired with the mellow sweetness of leeks and the tender bite of zucchini. This Creamy Lemon Leek and Zucchini Butter Beans Recipe is one of those meals that feels cozy yet fresh, perfect for any day you want a simple but impressive dinner on the table.

The image shows a close-up of a creamy dish in a white pot on a white marbled surface. The dish has small white beans and round green slices of zucchini mixed throughout. There are small pieces of red bacon scattered over the creamy mixture, which also has visible black pepper and herbs sprinkled on top. The creamy liquid has a smooth texture but is dotted with the solids, giving a mix of colors and textures. Bright yellow zest or small bits add a pop of color among the beans, zucchini, and bacon. 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 Leek and Zucchini Butter Beans Recipe
Top Tip
How to Serve Creamy Lemon Leek and Zucchini Butter Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lemon Leek and Zucchini Butter Beans Recipe

Why You'll Love This Recipe

I first made this recipe when I wanted a hearty vegetarian meal that still packed plenty of flavor and creaminess, but without fuss or too many dishes. It’s pure magic how a handful of simple ingredients come together to create something both nourishing and elegant.

One-Pot Wonder: You only need a single pan, making cleanup a breeze—a real win on busy evenings.
Lemony Brightness: The fresh lemon zest methodically wakes up the entire dish, balancing the richness beautifully.
Comfort Meets Fresh: Creamy butter beans with tender zucchini and leeks deliver the best of lush and light textures together.
Customizable Flavor Boosts: Za’atar and optional fish sauce are my secret weapons that elevate the dish beyond the ordinary.

Ingredients & Why They Work

This recipe nails the balance between creamy, tangy, and herbaceous, thanks to how the ingredients meld. Each plays a star role, from the smoky bacon rendering its fat into the pan, to the sharp Parmesan melting into the beans. Here’s why I love what’s going in:

Flat lay of three slices of raw chopped bacon, a small white bowl of olive oil, one fresh leek thinly sliced, two medium zucchinis whole and natural, four whole uncracked garlic cloves, one small white bowl of salt, two small white bowls filled with fresh drained cannellini beans and their creamy liquid, one small white bowl of sour cream, one small white bowl of grated parmesan, one small white bowl of za’atar spice, one small white bowl containing 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: Adds smoky crispiness and its flavorful fat forms the perfect cooking base.
Olive Oil: Extra richness for slow-cooked veggies.
Leek: A milder, sweeter cousin to onions that softens into melt-in-your-mouth goodness.
Zucchini: Brings light freshness and soft texture that pairs flawlessly with butter beans.
Garlic: Essential aromatic underpinning that lifts the whole dish.
Salt: Balances and enhances every flavor element.
Cannellini Beans: Creamy, protein-packed, and soak up the zest and spices beautifully.
Sour Cream: Creaminess that cuts the brightness of lemon with smooth tang.
Parmesan: Adds sharp umami and richness while helping thicken the sauce.
Za’atar: A fragrant Middle Eastern spice mix that adds complexity and herbaceous notes.
Fish Sauce (Optional): Just a splash amplifies savory depth without overwhelming the flavor.
Lemon Zest: Bursts of fresh citrus aroma and flavor that tie everything together.

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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

While I adore the balance in this recipe, I like to play around with a few tweaks here and there—whether adding a bit more heat or swapping out ingredients to suit what’s in season or in my pantry.

Variation: Sometimes I swap the bacon for sautéed mushrooms or smoked paprika for a vegetarian version, and it still feels just as satisfying.
Spice it up: Adding a pinch of red pepper flakes brings a gentle kick that warms up the dish nicely.
Dairy-Free Adaptation: To go plant-based, I replace sour cream with coconut yogurt and omit Parmesan or use a vegan alternative—still delicious.

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

A close-up of a white bowl filled with a mix of pale white beans and thin green cucumber slices layered evenly throughout. The bowl also contains finely chopped light green vegetables mixed among the beans and cucumbers. On top of the mixture is a dollop of white creamy cheese. A light blue spatula is partially visible, resting inside the bowl and touching the mixture. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp and Flavor Your Bacon

Start by heating a large, high-sided pan over medium-high heat. Toss in your chopped bacon and stir often as it cooks for about five minutes until it’s crispy and golden. Don’t rush—crispy bacon sets the tone with smoky richness. Remove the bacon, but be sure to leave all that flavorful fat in the pan; it’s pure magic for cooking your veggies.

Step 2: Sauté the Leeks, Zucchini, and Garlic

Add a tablespoon of olive oil to the bacon fat, then toss in your sliced leeks, zucchini, crushed garlic, and a teaspoon of salt. Turn the heat down to medium-low and cook, stirring every so often, for about 10 minutes. You’re aiming for tender, softened veggies that have released their moisture and flavors, so be patient and don’t crank the heat—this slow cook brings out that natural sweetness.

Step 3: Bring in the Creaminess and Beans

Pour your cannellini beans—including their liquid—into the pan. Add the sour cream, grated Parmesan, za’atar, and if using, the fish sauce. As you stir, the cheese and cream melt into the beans, thickening the sauce into this luscious, velvety finish. Lower the heat to a gentle simmer and let it all meld for a few minutes—you’ll notice the sauce glossy and luxurious.

Step 4: Finish with Bacon and Lemon Zest

Return your crispy bacon to the pan along with most of the lemon zest. Stir everything well so the zest and bacon flavor swirl through the beans. Finish by sprinkling the rest of the lemon zest and another pinch of za’atar on top for that extra pop and gorgeous presentation. Serve hot with your favorite fresh breads—I love garlic flatbreads or warm rosemary Parmesan focaccia.

Top Tip

Making this dish for the first time? I want you to nail that creamy texture without ending up watery or too thick—here are my best tips from cooking it over and over:

Keep the bacon fat: That flavorful fat is your secret base—don’t drain it off.
Sauté low and slow: Don't rush the leeks and zucchini—they need time to soften without browning.
Adjust sour cream and cheese: Add these gradually so you can control the sauce consistency.
Fresh lemon zest last: Adding zest right at the end preserves its fresh, bright aroma.

How to Serve Creamy Lemon Leek and Zucchini Butter Beans Recipe

creamy lemon leek zucchini - Serving Suggestion

Garnishes

I usually sprinkle a bit more za’atar and fresh lemon zest on top for an inviting visual and flavor punch. Fresh chopped parsley or chives add a nice herbaceous contrast too—sometimes I toss on toasted pine nuts for texture and a hint of nuttiness.

Side Dishes

My go-to sides are soft, garlicky flatbreads, no-knead focaccia, or even an easy 2-ingredient naan to sop up all that creamy goodness. A crisp green salad on the side balances the meal if you want something fresh and crunchy.

Creative Ways to Present

For more special dinners, I like serving this dish in rustic bowls with a drizzle of good olive oil and a wedge of lemon on the side. If it's a gathering, setting out small bowls of garnishes—like extra za’atar, chili flakes, and fresh herbs—lets everyone personalize their servings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. The flavors deepen overnight, making the next day even tastier—but do give it a good stir before reheating to redistribute the sauce.

Freezing

I’ve frozen this dish successfully, although the zucchini gets a bit softer. To freeze, cool it completely, then freeze in portion-sized containers for up to two months. Thaw overnight in the fridge for best results.

Reheating

Reheat gently in a pan over low heat, stirring often and adding a splash of water or broth if it seems thick. Microwaving works too, just heat in short bursts and stir in between to keep that creamy texture.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! Swap the bacon for sautéed mushrooms or smoked paprika for smokiness, use coconut yogurt or a plant-based sour cream alternative, and omit the Parmesan or use a vegan cheese substitute. The dish remains creamy and delicious.

What if I don’t have za’atar?

No worries! You can substitute za’atar with a mixture of dried oregano, thyme, sesame seeds, and a pinch of sumac if you have it. Or simply use your favorite herb blend with a little lemon zest to keep the bright, herbal notes.

Can I use fresh beans instead of canned?

Yes, but ensure they’re cooked until very tender before adding. Freshly cooked cannellini beans work wonderfully but will need additional time to soften. Using canned beans saves prep time and still tastes excellent.

How do I prevent the sauce from becoming too watery?

Be sure to cook down the leeks and zucchini slowly so excess moisture evaporates before adding the beans and dairy. Also, adding sour cream and Parmesan gradually while simmering helps thicken the sauce to that perfect creamy consistency.

Final Thoughts

This Creamy Lemon Leek and Zucchini Butter Beans Recipe has become one of my favorite easy dinners to share with friends and family. It’s comforting and yet elegant, packed with flavor yet easy to make. I know you’ll enjoy how simple it is to get a creamy, zesty, satisfying meal on your table, and how versatile it is for you to make it your own—give it a try and let me know how it turns out!