Zucchini & Green Bean Bake
SIDE DISH
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 turned 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
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
• 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.
ABOUT THE HERB
Want to know more about the herbs in this recipe? Explore individual herb articles to discover the history, garden secrets, and healing properties of the herbs featured here.
Garlic
Chili
Fennel
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