Baked Zucchini With Herbed Broad Beans Recipe

Name: Baked Zucchini With Herbed Broad Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g broad beans; 1 medium zucchini; 1/16 teaspoon oil; 1/4 Spanish onion; 1/4 garlic clove; 4 cherry tomatoes, seeded and chopped; 1/4 tablespoon white wine vinegar; 1/4 tablespoon parsley; 1/4 tablespoon basil; 1/4 tablespoon parmesan cheese

Servings: persons

125 g broad beans
1 medium zucchini
1/16 teaspoon oil
1/4 Spanish onion
1/4 garlic clove
4 cherry tomatoes, seeded and chopped
1/4 tablespoon white wine vinegar
1/4 tablespoon parsley
1/4 tablespoon basil
1/4 tablespoon parmesan cheese

1
Microwave beans until tender. Remove skins from beans.
2
Cut zucchini in half lengthways. Using a small spoon scoop flesh out leaves 1cm thick shells.
3
Microwave zucchini until just tender.
4
In a fry pan add a little oil and stir fry garlic & onion. Add beans, reserved zucchini flesh and tomato's. Stir until hot. Add vinegar and herbs.
5
Divide bean mix between zucchini shells, sprinkle with a bit of Parmesan and bake for 15 minutes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g broad beans, 1 medium zucchini, 1/16 teaspoon oil, 1/4 Spanish onion, and more.

Yes, Baked Zucchini With Herbed Broad Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Zucchini With Herbed Broad Beans

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