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Make the nut crumb by placing all the ingredients in a bowl and stirring until well combined. Season to taste. Set aside.
Heat the oil in a large, deep heavy-based frying pan over medium heat. Add the onion and cook, stirring occasionally, for 15 minutes or until the onion has collapsed and is very golden and starting to catch on the bottom of the pan.
Add the garlic, thyme and rosemary and cook, stirring, for 1 minute or until fragrant. Add the tomatoes and zucchini and cook, breaking up the tomato pieces roughly with the back of your spoon, for 30 seconds or until well coated in the onion mixture.
Reduce the heat to low and add the beans and stock. Partially cover and simmer, stirring occasionally, for 30–35 minutes or until the sauce has reduced by three-quarters and the mixture is rich and thick.
Take the pan straight to the table and sprinkle the nut crumb evenly over the top. Serve with lemon wedges.