Creamy Bean and Zucchini Bake

Zucchini and beans give you an abundance of produce – it seems that every time I go outside, there are more to pick. And, as much as I love them both, I need different ways to eat them

This recipe is fabulous and I love the richness of the blue cheese.  However, I know it isn’t everyone’s favourite, so substitute with another cheese like Feta or Cheddar.

A simple tomato salad goes down well with this dish, and that is a blessing as the tomatoes are in abundance mode too!

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Creamy Bean and Zucchini Bake

With a glut of beans and zucchini in my garden, I need new ways to eat them. I found some fennel bulbs which gave a lovely flavour, but leave them out if you don't have. I had time on my hands so made a topping of crispy onions and breadcrumbs, which gave a nice crunchy texture.

Course Main Course, Side Dish

Cuisine Garden Fresh

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 1 onion, finely chopped
• 1 cup green beans, sliced
• 3-4 zucchini, sliced
• 1 bulb fennel, sliced
• 2 cloves garlic, finely chopped
• 2 green chilies, finely chopped (optional) 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