Slice the courgette into 1cm thick rounds
Fry them in olive oil until golden on each side, in a few rounds so everything gets even coverage
Remove them and set aside on paper towel to soak up any excess oil
Fry diced shallots in the same pan, adding another touch of olive oil if needed
Follow this with the minced garlic and fry for another minute
Add in the beans and their liquid as well as the stock
Bring this to a boil, reduce to simmer for 5-10 minutes until thick
Whip in the butter and lemon
Season to taste
Serve the courgettes on top along with lemon zest, herbs and Parmesan
