Creamy Bean and Zucchini Bake

Creamy Bean and Zucchini Bake

With a glut of beans and zucchini in my garden, we need new ways to eat them. I found some fennel bulbs which gave a lovely flavour too. I had time on my hands so made a topping of crispy onions and breadcrumbs, but you could make it without and it would be just as good
Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Garden Fresh
Servings 4 people

Equipment

  • frying pan, baking dish, grater

Ingredients
  

  • 1 onion, finely chopped
  • 1 cup green beans, sliced small
  • 3-4 zucchini, sliced
  • 1 bulb fennel, sliced small
  • 2 cloves garlic, finely chopped
  • 2 green chilies, finely chopped Not too hot as they will overpower vegetables
  • 4 Tblsp Olive oil
  • 1/2 cup white wine
  • 1/2 cup fresh cream
  • 1/4 cup Gorgonzola, crumbled You could use any other cheese. Cheddar, parmesan, mozerella etc
  • Black pepper and salt to taste

Topping - optional

  • 1/2 cup fresh breadcrumbs
  • 1 onion, finely sliced
  • 3 Tblsp Butter

Instructions
 

  • Heat the oil in a pan and add beans, onion, garlic and fennel. Cook for 3-4 minutes
  • Add zucchini and chili and cook for another 2-3 minutes, until zucchini goes limp
  • Pour in the wine, and bring to boil (should be quick)
  • Add cream and cheese, and pepper and salt to taste
  • Put the mixture in an oven proof dish
  • If you are making the topping: fry the onions in the butter until golden and crispy
  • Add the breadcrumbs and cook for 2 minutes. The breadcrumbs will absorb any remaing butter and go slightly golden
  • Sprinkle crumbs on top of vegetables
  • Place in a preheated oven of 200 C
  • Bake for 30 minutes. The top should be golden and the vegetables bubbling
  • Serve with some crusty bread, a tomato salad or as a side dish

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