Marry Me Mexican Zucchini Bean Skillet! Ideal for weeknight dinners or meal prep, it’s a wholesome, plant-based option that delivers on flavor and nourishment alike.

This Marry Me Mexican Zucchini Bean Skillet is a flavorful, creamy, and hearty dish inspired by the beloved Marry Me Beans trend. Bursting with vibrant Mexican spices, this zucchini and bean-packed skillet offers the perfect comfort food experience. The luscious, velvety texture combined with aromatic cumin, chili powder, and paprika makes every bite irresistible. Whether served over fluffy rice, nutritious quinoa, or with a crisp side salad, this dish is a versatile and satisfying meal that will warm your soul.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Seriously, we devoured this dish faster than I can say “delicious!” It’s so incredibly flavorful and satisfying—every spoonful is packed with “cheesy” goodness, aromatic spices, and tender zucchini that just melts in your mouth. We couldn’t get enough and kept going back for seconds (and thirds!).

Trust me, this recipe is a total game-changer—perfect for busy weeknights or lazy weekends when you crave something warm, comforting, and totally yummy. Do yourself a favor and whip up this skillet; it’s an absolute must-try that will quickly become a favorite in your household!

Tips for Success:

• Flavor Profile: This Marry Me Mexican Zucchini Bean Skillet is a creamy zucchini and bean packed skillet dish inspired by the popular Marry Me Beans phenomenon. This is perfect comfort food filled with Mexican aromatic spices and heartiness. Pair it with rice, quinoa, or a simple salad for the perfect meal.
• Sauce Flavor: The sauce is mostly flavored from the Mexican spices with subtle sundried tomato accents.
• Spices: You can easily ramp up the spices if you wish to suit your own personal preferences.
• Sun Dried Tomatoes: Be sure to select oil free sun-dried tomatoes. They are typically dried like dates. We used Bella Sun Luci California Sun Dried Tomatoes Halves.  Feel free to use your favorite oil free sun-dried tomatoes.
• Yellow Squash and Zucchini: You can use a combination of yellow squash and zucchini in this dish or use all yellow squash and or all zucchini. We tried both and loved the combination of both squash and zucchini. We had an over-abundance of zucchini from our garden that is why the final kitchen test shows all zucchini in the photos.
• Tenderness of the Zucchini: The key here is to get the zucchini to the desired tenderness before serving. It may add additional cooking time largely dependent on your individual preferences on zucchini tenderness. If needed add additional vegetable broth/water. TIP:  We suggest getting the zucchini to the desired tenderness before adding the blender sauce.
• Cashew Substitutions: You can try the typical substitutions like silken tofu, white beans, or other nuts or seeds with the understanding that the flavor and texture will be impacted accordingly. We have not tested any substitutions.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Amount of Sea Salt: Our family was completely divided over the amount of sea salt that was used in this recipe. Some felt it needed additional sea salt seasoning. We landed on 1 ½ teaspoons in total, ¼ teaspoon to sprinkle over the zucchini and 1 ¼ teaspoons in the sauce.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator.  Store in a covered air-tight container.

This dish can be frozen. However, the sauce can get watery if frozen. The zucchini may lose some of their integrity after freezing and thawing.  This dish is best when served immediately after making.

Pantry Products:

• Sun Dried Tomatoes: Be sure to select oil free sun-dried tomatoes. They are typically dried like dates. We used Bella Sun Luci California Sun Dried Tomatoes Halves.  Feel free to use your favorite oil free sun-dried tomatoes.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

Kitchen Equipment:

• High-Speed blender
• Large skillet
• Large baking sheet (to drain the zucchini) – optional

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Marry Me Mexican Zucchini Bean Skillet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Cook Time: 25 Minutes
• Total Time: 50 Minutes
• Yield: 6 Cups 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

This Marry Me Mexican Zucchini Bean Skillet is a flavorful, creamy, and hearty dish inspired by the beloved Marry Me Beans trend.

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Ingredients

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Base Ingredients:

• 1 lb. 10 oz. (5 ½ cups) zucchini, unpeeled, quartered, sliced *
• ¼ teaspoon sea salt (+/-) *

Skillet Ingredients:

• 1 medium yellow onion, fine dice
• 1 Tablespoon minced garlic 

Blender Ingredients:

• 1/3 cup [raw] cashews *
• ¼ cup (0.9 oz.) oil-free sundried tomatoes *
• 1 cup low-sodium vegetable broth *
• 1 cup water, divided
• ¼ cup nutritional yeast
• 2 teaspoons lime juice (+/-)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (+/-)
• 1 ½ teaspoons regular chili powder (+/-) *
• ½ teaspoon cumin (+/-) *
• ¼ to 1 ¼ teaspoons sea salt (+/-) * 

Other Ingredients:

• 1 – [ 15.25 oz. can ] pinto beans, drained and rinsed

Optional Toppings:

• Chopped fresh cilantro

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Instructions

1. Place the cashews into a small bowl, cover with boiling water, allow to soak for 15 minutes, then discard the water and set aside until Step 5.
2. Place the oil-free sundried tomatoes into a small bowl, cover with boiling water, allow to soak for 15 minutes, then discard the water and set aside until Step 5.
3. Lay paper towels or a lint-free dish towel onto a large baking sheet, set aside.
4. Cut the zucchinis in half lengthwise, then cut each half in half lengthwise again, in other words, quarter the zucchinis lengthwise. Then slice the quarters into 1/4^th inch slices. Place the sliced zucchinis onto the lined baking sheet and sprinkle with ¼ teaspoon sea salt. Set aside for 15 to allow the water to leach out. After 15 minutes, pat dry.
5. In a large skillet, add the diced onions, sauté over medium-high heat for 4 minutes to begin to soften, add a splash of water, if needed to avoid burning. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
6. Add the zucchini to the skillet with the onions and garlic, stir well to combine, continue to sauté for 7 to 12 minutes (or longer), largely dependent upon how tender you enjoy zucchini.
7. In the meantime, place the soaked and drained cashews and sundried tomatoes into a high-speed blender along with all the remaining Blender Ingredients (except only add ¾ cup of water). Blend on high until smooth and emulsified.
8. After the zucchini has reached the desired tenderness, add the sauce to the skillet, use the remaining ¼ cup of water to swirl around the inside of blender to get the last bit of sauce from inside the blender mixed with the water, then add to the skillet along with the pinto beans, stir well to incorporate, heat on medium temperature until the sauce starts to bubble then immediately reduce the temperature to a low bubble and cook for 5 minutes. Stirring occasion to prevent sticking and/or scorching.
9. Check the sauce thickness, if needed add a tablespoon (or two) of water to thin out the sauce, stir well to incorporate.
10. Simmer on low for several minutes, then serve topped with freshly chopped cilantro, and along side your favorite grain like quinoa, rice, orzo, or with a simple side salad.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  4  (makes 6 cups)

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