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Crispy courgettes with creamy pesto beans recipe

Crispy courgettes with creamy pesto beans recipe

15 ratings

Crispy baked courgettes and creamy pesto butter beans provide lovely contrasting flavours and textures in this easy veggie dish. Comforting and indulgent, it's hard to believe this is budget-friendly, so you can roll it out again and again to everyone's delight! See method

  • Serves 4
  • Takes 35 minutes
  • 688 calories / serving
  • Vegetarian

Ingredients

  • 2 eggs, beaten
  • 50g plain flour
  • 400g white bloomer, ½ blitzed to crumbs, ½ thickly sliced
  • 2 courgettes, cut into batons
  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 1 garlic clove, crushed
  • 5g fresh thyme, leaves picked, plus extra
  • 2 x 400g tins butter beans
  • 3 tbsp Free From green pesto
  • 150ml 50% less fat crème fraîche
  • 1 lemon, ½ zested and juiced, ½ in wedges
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2890kj
    688kcal
    34%
  • Fat

    25g 36%
  • Saturates

    7g 36%
  • Sugars

    8g 9%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 84.8g Protein 25.6g Fibre 10.8g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the beaten eggs, flour and half of the breadcrumbs in separate, shallow bowls. Dunk the courgettes into the flour, then the egg and finally the breadcrumbs until well coated, topping up the breadcrumb bowl as needed (to stop the breadcrumbs clumping). Transfer to 2 lined baking sheets, spacing them out evenly on the trays. Drizzle with 2 tbsp oil, season, then bake for 20 mins until golden brown and crisp.
  2. Meanwhile, heat the remaining oil in a saucepan over a medium heat and fry the onion for 8 mins. Stir in the garlic and thyme and fry for 1 min or until fragrant. Stir in the beans with their liquid, and the pesto. Season and bubble for 5-10 mins until thickened and creamy. Stir in the crème fraîche, return to a simmer and mash some of the beans into the sauce to create a thicker sauce.
  3. Stir in the lemon zest and most of the juice, then divide between warmed bowls. Top with the crispy courgettes and squeeze over the remaining lemon juice. Season with black pepper, scatter with the extra thyme leaves, then serve with crusty bread for dunking and lemon wedges for squeezing over.

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