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Slow-Cooked Courgettes & Creamy Butter Beans
Wondering what to do with a glut of summer courgettes? This recipe is a combination of two of our favourite courgette recipes from Healthy Made Simple and it’s completely delicious. Creamy and indulgent but packed with fibre and protein, it freezes well making it a great batch-cook recipe that you’ll keep coming back to.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Warm 2 tablespoons of olive oil in a large frying pan or shallow casserole dish set over medium heat; add the garlic and chilli flakes (if using), cook for 3–⏱️ 4 minutes until just golden.
olive oil6 tablespoons
2
Add the sliced courgettes and a generous pinch of salt; cook for 20–⏱️ 25 minutes, stirring every so often, until tender and golden.
courgettes3
3
Meanwhile, warm a small frying pan over low heat, add the pine nuts and cook for 6–⏱️ 8 minutes until golden. Pour into a mini-chopper, along with the basil, parsley and a pinch of salt. Blitz briefly to create a coarse paste; stir in the remaining 4 tablespoons of olive oil and set aside.
olive oil6 tablespoons
4
Once the courgettes are cooked, increase the heat, then add the butter beans (along with the liquid from the tin) and crumble in the stock cube. Using kitchen paper, squeeze out any excess water from the grated courgette and stir the courgette into the pan; cook for ⏱️ 5 minutes until softened and most of the liquid has bubbled away.
courgettes3
5
Remove the pan from the heat; stir in the coconut yoghurt, lemon zest and season generously. Spoon the pesto over the top and pour any leftovers into a small bowl to serve on the side. Delicious with fresh bread or warm toast.
coconut yoghurt2 tablespoonslemon1
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