Zucchini, Butter Beans & Mint

Cook Time 30 minutes

Servings 4


5-6 medium zucchini cut into 2cm rounds I keep the top and bottom too

2 tins butter beans

2 clove garlic

½ teaspoon dry chilli flakes

Large handful of picked mint leaves

Extra virgin olive oil


In a saucepan with a lid, heat 2 tablespoons of olive oil over medium heat and add the cloves of garlic. Let them fry gently for a couple of minutes, but don’t let the garlic colour.

Once you can smell the garlic, add your rounds of zucchini and a good pinch of salt and the chilli, let fry gently, again not allowing it to colour. Place the lid on to fry and steam, giving you soft and moist zucchini. This will take about 10-15 minutes. Try not to stir them too much so they don’t break up.

Once your zucchini has softened add your drained beans and give the pan a little shake to let the beans mix and settle into the zucchini. Pop the lid back on and turn the heat off, leaving for 5 minutes to let beans warm through.

When ready to serve, stir through the mint.


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