Baked Zucchini With Herbed Broad Beans Recipes

GREEN BEANS WITH ZUCCHINI

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.

BAKED ZUCCHINI WITH HERBED BROAD BEANS

Steps:

• Microwave beans until tender. Remove skins from beans.
• Cut zucchini in half lengthways. Using a small spoon scoop flesh out leaves 1cm thick shells.
• Microwave zucchini until just tender.
• 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.
• Divide bean mix between zucchini shells, sprinkle with a bit of Parmesan and bake for 15 minutes.

BAKED ZUCCHINI DE PROVENCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
• Bake in the preheated oven for 30 minutes.
• While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.