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