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PdfPreheat the oven to 160°C fan/180°C/gas mark 4
If making cashew cream, soak cashews in boiling water first (or use sunflower seeds if you have a nut allergy)
Add the courgettes, garlic and olive oil to an ovenproof dish with a lid and season with salt and pepper
Toss and assemble so the fleshy side is down
Cover and slow cook for 45 minutes
Remove the lid and cook for another 10-15 minutes until slightly browning on top
Remove and squash the courgette chunks and garlic cloves down with the back of a fork to release their juices and create a jammy sauce
Add the butter beans, most of their canned juices (pour a little out the top beforehand), half the cashew cream and gently stir together
Divide into bowls and top with garlicky breadcrumbs, reserved caramelised courgette chunks, fresh basil and plenty of lemon zest