Another slightly odd recipe from the NYT, for a white bean salad with caramelized zucchini. Due to a slight rush job, I don't know if I would call them caramelized or just quite browned. Anyway, onions and grated zucchini are sautéed up, then mixed with white beans, herbs and some lemon juice. As written it was a bit dull and heavy; I added pickled peppers and cherry tomatoes for a bit of brightness and some parm blend for a bit more flavor. I actually think it would have been better with small pasta instead of beans, but overall it was pretty good. Jason made us a nice loaf of bread to go with it.
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