| 11 | 25 | 171 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 1 |
| 1 medium | Zucchini |
| 1 tbsp | Water |
| 1 clove(s) | Garlic (minced) |
| 1/3 cup | Cannellini beans, canned (rinsed and drained) |
| 1/4 tsp | Allspice, ground |
| 1 pinch | Himalayan sea salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1/4 cup | Parsley, fresh (chopped) |
| 1/4 cup | Mint, fresh (chopped) |
| 1 stalk(s) | Green onion (thinly sliced) |
| 1 whole lemon(s) | Lemon juice |
Using spiralizer or vegetable peeler, create long, thin zucchini noodles. Set aside.
Heat water in large skillet over medium heat and sauté zucchini noodles 1 to 2 minutes until slightly tender. Transfer to plate, leaving residual oil in skillet.
Sauté garlic in skillet, 30 seconds. Stir in white beans, allspice, and salt and pepper to taste, and warm through. Turn heat off and stir in herbs and lemon juice. Top zucchini noodles with bean mixture.
| Fruit | 0.2 |
| Meat Alternative | 0.4 |
| Vegetables | 4.4 |
