Baked Zucchini With Herbed Broad Beans Recipe

Ingredients for Baked Zucchini With Herbed Broad Beans

• 1 cup fresh or frozen broad beans
• 2 medium zucchini
• 1 tablespoon olive oil
• Spanish Onion
• Garlic Clove
• Cherry Tomatoes
• White Wine Vinegar
• Parsley
• Basil
• Parmesan Cheese

How to Make Baked Zucchini With Herbed Broad Beans

1. If using frozen broad beans, microwave them in a bowl with a splash of water for 3-4 minutes until tender. If using fresh, blanch in boiling water for 2-3 minutes.
2. Once cool enough to handle, slip the broad beans out of their skins.
3. Preheat oven to 375°F (190°C).
4. Cut zucchini in half lengthwise.
5. Using a small spoon, gently scoop out the flesh of the zucchini, leaving a 1cm thick shell. Roughly chop the removed zucchini flesh.
6. Microwave the zucchini shells for 2 minutes to slightly soften.
7. Heat olive oil in a frying pan over medium heat. Sauté garlic and onion until softened, about 2-3 minutes.
8. Add the shelled broad beans, chopped zucchini flesh, and halved cherry tomatoes to the pan. Stir to combine.
9. Cook for 5 minutes, stirring occasionally, until heated through.
10. Stir in balsamic vinegar and fresh herbs.
11. Divide the bean mixture evenly among the zucchini shells.
12. Sprinkle each zucchini boat generously with parmesan cheese.
13. Bake for 15 minutes, or until the zucchini is tender and the cheese is melted and lightly browned.