Preheat the oven to 350°F (converted from 180°C).

In an oven-safe dish with a lid, combine zucchini wedges, whole garlic cloves (or use garlic paste and stir in with the olive oil), and olive oil. Season with salt and pepper.

Toss to coat and arrange the zucchini flesh-side down.

Cover and roast for 45 minutes, then uncover and roast for another 10–15 minutes until some pieces begin to brown or caramelize.

Carefully remove a few of the golden, caramelized zucchini pieces and set aside for garnish.

While the zucchini is roasting, soak the cashews in boiling water for at least 15 minutes.

Drain the cashews, then place in a small high-speed blender with nutritional yeast, lemon juice, sea salt, black pepper, garlic, and 2–3 oz water.

Blend until silky smooth, scraping down the sides as needed. Taste and adjust seasoning or acidity if desired.

Once the zucchini and garlic are done, use the back of a fork to mash the remaining zucchini and garlic directly in the dish. This forms a jammy, flavorful base for the bowl.

Add the butter beans, including most of their canned liquid (pour off a bit if needed), and half the cashew cream.

Stir gently to combine.

Transfer the dish to the stovetop over low to medium heat, and warm everything through, stirring occasionally until hot and creamy.

Tear or slice the sourdough into pieces and pulse in a food processor or blender until you have fine to medium breadcrumbs.

In a non-stick skillet over medium heat, warm the olive oil.

Add breadcrumbs, garlic powder, and salt. Cook, stirring regularly, for 8–9 minutes, until golden brown and crispy.

Add more oil if needed, and taste for seasoning.

Once crisp, transfer to a paper towel-lined plate and let cool slightly.

Divide the warm zucchini-butterbean mixture into bowls.

Top with crispy garlicky breadcrumbs, reserved caramelized zucchini, fresh basil (optional), and plenty of lemon zest.