Caramelized Zucchini and White Bean Salad

The stirring on the stove took some time but I like that you can make it in advance and serve cold. Worked well as a side for a BBQ. 

INGREDIENTS

Yield:6 servings

• 2large zucchini, shredded on the large holes of a box grater
• 1large yellow onion, thinly sliced
• 4tablespoons olive oil
• ½teaspoon red-pepper flakes
• Kosher salt and freshly ground pepper
• 2(15-ounce) cans white beans, like cannellini, rinsed
• 1lemon, plus more if needed
• ½cup roughly chopped mint
• ½cup roughly chopped parsley, dill or basil

PREPARATION

1. Step 1

   Wrap the shredded zucchini in a clean kitchen towel and gently squeeze it to remove excess moisture.

2. Step 2

   In a large nonstick skillet over medium-high heat, combine the zucchini and onion with 3 tablespoons olive oil, the red-pepper flakes, 1 teaspoon salt and a few grinds of pepper. Cook the mixture, stirring occasionally, until the water has evaporated and the zucchini and onion turn golden brown, 25 to 30 minutes. You will have to stir more often toward the end of cooking to prevent burning.

3. Step 3

   Add the cooked zucchini mixture to a large bowl along with the beans. Zest and juice the lemon over the top and add the remaining 1 tablespoon of olive oil; stir gently to combine. Let the mixture cool to room temperature, then add the herbs and stir gently. Season to taste with salt, pepper and additional lemon juice, if desired. Serve at room temperature or cold.

 Recipe originally from: https://cooking.nytimes.com/recipes/1024055-caramelized-zucchini-and-white-bean-salad?smid=ck-recipe-iOS-share