Zucchini and Potatoes with Beans and Greens (plant-based, gluten-free)

5 from 1 vote
Our garden is producing zucchinis at a prolific rate, so I'm making as many creative zucchini dishes as I can think of.
Here is an especially delicious one, based on an Italian recipe I remember having when I was younger.
It's a warm, soft, comforting mix of potatoes, zucchini, and beans, with some aromatic herbs and greens to round it out.
I could eat this all day.
For today's inspiration, here is a saying attributed to Muhammad Ali:
"Don't count the days. Make the days count."
If you only had today to live, how would you enjoy it?
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Keyword beans, comfort food, gluten-free, greens, plant-based, potatoes, zucchini


  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 bunch fresh sage, chopped, or 1 tsp dry sage
  • 6 medium potatoes, diced
  • 2 large zucchinis, diced
  • 1 can kidney beans (or you can cook them from dry beans with a bay leaf added for extra flavor)
  • 1 bunch garden greens, chopped (I used bok choy)
  • Salt and pepper to taste


  • In a large pan, heat the olive oil over medium heat. Add the garlic and stirfry for 2 minutes until it starts to get golden, then mix in the sage to wake it up.
  • Add the potatoes and mix them in so they get nicely covered in garlic and sage, and let them cook for a few minutes to gently brown, then add about 3/4 cup water so they're not frying.
  • Let the potatoes cook for about 5 minutes more then mix in the zucchini. Let them cook for about 10 minutes, stirring often, until the zucchini and potatoes are both tender but not mushy.
  • Finally, mix in the beans, greens, and salt and pepper to taste. Give it a good stir and turn off the heat. The heat remaining in the pan will cook the greens just enough.
  • Serve hot, with vegan parmesan on top or just as is. Even non-vegans love this dish!
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