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Cajun White Bean and Zucchini Saute
with freekeh

Active: 35 Total: 35

This flavorful dish comes together super fast on the stovetop. Don't skip the yogurt and lemon juice at the end to add flavor.
Smarts: Be sure to set some of the freekeh aside to add to Wednesday's salad.



Cajun White Bean and Zucchini Saute:
  • Zucchini - 1 lb , chopped
  • Bell peppers, any color - 2 , chopped (sub baby sweet peppers)
  • Lemons - 1 , wedges
  • Beans, any white (15 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cajun seasoning - 1 Tbsp
  • Yogurt, plain or Greek - for serving
  • Parsley (opt) - 2 Tbsp , leaves torn
Freekeh (enough for 2 nights):
  • Water - 3 1/2 cups
  • Cracked freekeh - 1 1/2 cups


  1. Cook freekeh (this makes enough for 2 nights) - In a saucepan bring the water to a simmer. Add the freekeh and then reduce the heat to a low simmer. Simmer, stirring occasionally, until the freekeh is tender and has absorbed all of the liquids, 15 to 20 minutes. (Can be done up to 5 days ahead)

  2. Zucchini / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Lemons - Slice into wedges.

  4. Beans - Drain and rinse. 

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  1. Heat a large skillet over medium-high heat. Add the oil and then the zucchini and bell peppers. Saute until very tender, 8 to 10 minutes. 

  2. When the vegetables are tender, add the Cajun seasoning and beans. Cook until the beans are heated through, about 2 minutes more. 

  3. If the freekeh was made ahead, reheat in the microwave (reserve 3/4 cup / 177 ml for Wednesday; for 4 servings, adjust if customizing).

  4. Serve the saute over the freekeh with yogurt and parsley on top. Squeeze lemon wedges over everything. 



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