Braised Zucchini with Cannellini Beans

This recipe was inspired by some zonked zucchinis, a lemon on its last legs and a wilty bunch of dill. It’s very-very-yummy-yummy! We’ve made it multiple times this week!

Serves 2

Ingredients

3 cloves of garlic, thinly sliced
1/4 cup olive oil
Salt and pepper
Zest of one large lemon, juice of half or full if you’re a zing head
Chilli flakes, to taste
300g zucchini, cut into .5cm discs
1 400g tin of cannellini beans, drained and rinsed
Handful of dill, finely chopped
Crusty bread to serve, or bakes spuds, or rice, or just have it as is!

 

Method

At the end of each day, our packing team puts out the seconds produce and staff can take what they’ll use. It’s usually only got 24 hrs of life left, so dinner ideas are often found amongst the dishevelled goodies. This recipe was inspired by some zonked zucchinis, a lemon on its last legs and a bendy bunch of dill. It’s excellent on toast but would be great with a baked spud, tossed through rice/pasta or as a side dish for a dinner party.

Braised Zucchini with Cannellini Beans

Heat oil in a large pan for which you have a lid over low heat. Add the garlic and season liberally with pepper. Cook gently for about 4 mins, until the garlic is tender and translucent but not browning. Add in the chilli flakes, lemon zest and a good pinch of salt, and continue cooking for 1 min. Add the zucchini and stir to coat in the yummy oil mixture. Put the lid on and leave it cooking slowly for about 15 mins, stirring occasionally. 

Once 15 mins are up, test the zucchini; they should be tender and juicy. Turn off the heat and add the cannellini beans, dill and lemon juice. Stir carefully so as not to break the zucchini.  

Pile onto toast, scooping up the remaining tasty oil from the pan – absolutely delicious! 

comments
  • Karen Anderson

    Sounds like a good way to use zucchini from the garden this summer. Delicious

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