Vegetarian recipe ideas
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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.
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.
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.
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