Cooked - Creamy Zucchini And Butterbean Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Zucchini And Butterbean Bowl

1.0

2 x large zucchinis, cut in half and then into wonky triangles

8-10 cloves garlic

5 tbsp good quality extra virgin olive oil

Salt and pepper

2 x 400g tins of pre cooked organic butterbeans + their stock (the water in the can)

1 cup of soaked cashews or sunflower seeds

3 tbsp nooch or miso paste or tamari

Juice of one lemon

½ tsp salt

Ground black pepper

2 garlic cloves

Around 60-80ml of water for blending consistency

1 slice of bread

1 handful of almonds

Olive oil

Garlic powder

Fresh basil

Lemon zest

Pre heat oven to 160 degrees Celsius (fan setting)
Chop the zucchini and peel the garlic. Add them plus the olive oil, salt and pepper into an ovenproof dish for which you have a lid. Toss and assemble so the fleshy side is face down. Slow cook for 35-40 min, then remove the lid and cook for 10-15 mins more until slightly browning on top. Remove and squish down with a fork. You can drain some of the oil and reserve for garnish if you wish.
Add the butterbeans, their juice, 2 tablespoons of the cashew cream and gently stir together. No need to heat.
Top with the nutty breadcrumb mix, basil and enjoy.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 103 weeks ago

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