CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL 💚

Name: CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL 💚
Cuisine: European
Ingredients: 2 x large courgettes, cut in half and then into wonky triangles; 8-10 cloves garlic; 5 tbsp good quality extra virgin olive oil; Salt and pepper; 2 x 400g tins of pre cooked organic butterbeans + their stock (the water in the can); 1 cup of soaked cashews or sunflower seeds; 3 tbsp nooch; Juice of one lemon; 1/2 tsp salt; Ground black pepper; 2 garlic cloves; Around 60-80ml of water for blending consistency; Fresh basil; Lemon zest; 1 slice bread; 1 handful almonds; Olive oil; Salt and pepper; Garlic powder

2 steps

The BEST way to cook courgettes imo, low and slow so they caramelise beautifully along with the whole garlic cloves to melt into the sauce. You’ll want to save this one! 🤤

Updated at: Sun, 21 Jan 2024 03:57:52 GMT

Ingredients

0 servings

2courgettes

large, cut in half and then into wonky triangles

8cloves garlic

5 Tbspextra virgin olive oil

good quality

salt

pepper

2 x 400gtins butterbeans

pre cooked, organic, + their stock, the water in the can

Instructions

To serve

Step 1

pre heat oven to 160 degrees Celsius (fan setting) Chop the courgettes and peel the garlic. Add them plus the olive oil, salt and pepper into an ovenproof dish for which you have a lid. Toss and assemble so the fleshy side is face down. Slow cook for 35-40 min, then remove the lid and cook for 10-15 mins more until slightly browning on top. Remove and squish down with a fork. You can drain some of the oil and reserve for garnish if you wish. Add the butterbeans, their juice, 2 tablespoons of the cashew cream and gently stir together. No need to heat. Too with the nutty breadcrumb mix, basil and enjoy.

Step 2

Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)

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