A cast iron pot of creamy braised courgette with the lid leaning on the side, on a grey concrete background with a grey napkin and brushed sliver serving spoon

Braised courgettes and cannellini beans

  • serves 4
  • Easy

The stove does all the work in this easy one-pot with courgette, cannellini beans and parmesan. Hands-on time is minimal – as is the washing up at the end


Make this braised courgette one-pot, then check out our courgette and mint soup, courgette fritters, courgette curry and more easy courgette recipes.



  • olive oil 3 tbsp, plus extra to serve
  • courgettes 2, halved and thickly sliced
  • garlic 4 cloves, thinly sliced
  • dried red chillies 3, or 1 tsp dried chilli flakes
  • white wine 250ml
  • cannellini beans 2 x 400g tins
  • bay leaves 3
  • chicken stock 200ml
  • parmesan 1 rind, plus 50g finely grated
  • black peppercorns ground to make ½ tsp
  • lemon 1, zested


  • Step 1

    Heat the oil in a casserole or large pan and fry the courgettes for 5-10 minutes or until browned and crisp. Reduce the heat, add the garlic and chillies, and cook for 2-3 minutes until the garlic is fragrant but not browned. Pour in the wine, turn up the heat a little and bubble for a few minutes.

  • Step 2

    Tip in the cannellini beans and the liquid from the tins, then add the bay leaves, stock and parmesan rind. Season, cover with a lid and cook gently for 30 minutes. Remove the lid and simmer for another 30 minutes until the beans are meltingly tender and the sauce has thickened slightly.

  • Step 3

    Spoon the courgette and bean mixture into a shallow serving bowl and sprinkle with the grated parmesan, black pepper and lemon zest. Drizzle with more oil and serve.

We have plenty more easy courgette recipes

Courgette Bacon Pasta Recipe

Nutritional Information

  • Kcals 343
  • Fat 14g
  • Saturates 4.5g
  • Carbs 22.8g
  • Sugars 4.7g
  • Fibre 9.3g
  • Protein 16.9g
  • Salt 0.7g