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roasted zucchini with creamy butter beans
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Roasted Zucchini with Butter Bean Hummus

Ingredients

  • 2 pcs medium zucchinis
  • salt to taste
  • 2-3 tbsp olive oil
  • 1 can butter beans
  • ΒΌ cup raw cashew soaked in hot water for 15 minutes
  • 1 ounce vegan feta cheese
  • 1 pc garlic clove
  • 1 large handful fresh mint or basil
  • zest of 1 lemon
  • juice of 1/2 lemon
  • freshly-ground pepper to taste
  • garnishes: crumbled vegan feta fresh herb leaves (basil or feta), chopped roasted nuts, lemon zest and sumac or fresh chilli

Instructions

  • Cut the zucchini in half lengthwise, then score them in a crosshatch pattern, diagonally.
  • Put the zucchini on a plate and sprinkle with salt. Let them sit for 15-20 minutes to remove excess moisture.
  • Use a paper towel to dab the excess moisture from the zucchini.
  • Heat a cast iron skillet or a non-stick frying pan over medium heat. Add the olive oil and cook the zucchini face down for 5-6 minutes.
  • Flip the zucchini and let it cook for another 5 minutes. Remove.
  • To make the hum, add the butter beans, soaked cashews, garlic, lemon juice and zest, plus a pinch of salt and pepper to a small food processor. Process the hummus until smooth.
  • Layer the hummus to the bottom of a serving plate/s, add the roasted zucchini on top, then top the zucchini with crumbled feta, fresh mint, crushed roasted nuts, lemon zest and sumac or fresh chillies.

Notes

  1. Store your Thomas Keller zucchini in an airtight container in the fridge for up to 4 days, once cooled completely.
  2. To reheat your zucchini, use oven or air fryer and place the zucchini in a single layer on a lightly oiled baking sheet or container. Note: Overbaking will lead to a soggy zucchini.