Ingredients for Baked Zucchini With Herbed Broad Beans
- 1 lb broad beans
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 small Spanish onion
- 1 garlic clove
- 1 cup cherry tomatoes
- White Wine Vinegar (quantity not specified in recipe)
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1/4 cup Parmesan cheese
- 1 tablespoon balsamic vinegar
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How to Make Baked Zucchini With Herbed Broad Beans
- 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.
- Once cool enough to handle, slip the broad beans out of their skins.
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise.
- Using a small spoon, gently scoop out the flesh of the zucchini, leaving a 1cm thick shell. Roughly chop the removed zucchini flesh.
- Microwave the zucchini shells for 2 minutes to slightly soften.
- Heat olive oil in a frying pan over medium heat. Sauté garlic and onion until softened, about 2-3 minutes.
- Add the shelled broad beans, chopped zucchini flesh, and halved cherry tomatoes to the pan. Stir to combine.
- Cook for 5 minutes, stirring occasionally, until heated through.
- Stir in balsamic vinegar and fresh herbs.
- Divide the bean mixture evenly among the zucchini shells.
- Sprinkle each zucchini boat generously with parmesan cheese.
- Bake for 15 minutes, or until the zucchini is tender and the cheese is melted and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
25g
Fat
2g
Carbs
9g
