Zucchini and Green Bean Bake
When zucchini and green beans start to produce, they do so with abandon! After the first excitement, one does get to wonder how to eat them in different ways!
This recipe combines the two veggies in a delicious creamy sauce and it can be served as a side dish or turn it into a main meal by adding a simple tomato salad.
I love the richness of blue cheese and think it compliments these veggies, but you can replace it with a strong cheddar, Pecorino or any other cheese with a good flavour.
The fennel can also be left out if you wish - I just happened to find one in the garden, added it and loved the taste.
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)
4 Tbsp olive oil
½ cup white wine
½ cup fresh cream
¼ cup blue cheese, crumbled
Black pepper and salt to taste
Topping
½ cup fresh breadcrumbs
1 onion, finely sliced
3 Tbsp butter
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
Pour in the wine, and bring to the boil
Add the cream and cheese, and salt and pepper to taste
Put the mixture in an oven proof dish
Topping
Fry the onions in the butter until golden and crispy
Add the breadcrumbs and cook for 2 minutes. The breadcrumbs will absorb any remaining butter and go slightly golden
Sprinkle the crumbs on top of the 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 and a tomato salad or as a side dish
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