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Slice the courgettes into thin rounds. Warm a good glug of olive oil in pan on a medium high heat. Add the courgettes, cooking until browned on either side (5-10 mins). Set aside.
Finely dice the shallot, basil stalks, red chilli and mince the garlic. In the same oil used for the courgettes (add more if required), sauté the shallots with a pinch of salt until softened (2-3 mins).
Add the basil stalks, chilli and garlic, frying until fragrant.
Add the butter beans with their liquid. Stir well and allow to simmer for 5 mins.
Readd the courgettes, stirring carefully, then add the nutritional yeast and zest of a lemon.
Dissolve the miso paste in 1 tbsp of boiling water and add to the beans with a handful of chopped basil.
Spoon the beans into bowls. Top with a drizzle of olive oil, lemon zest and basil - then enjoy with toast!