Fan-Cut Zucchini with Warm White Bean Lemon Cream and Crispy Parmesan Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the zucchini on a cutting board and make parallel fan-style cuts, stopping before cutting all the way through so the base stays intact.

2. 2

   Place the zucchini on a baking tray. Toss with 1 tablespoon olive oil, half the salt, and a little black pepper, making sure some oil gets between the cuts. Roast for 25 to 30 minutes at 220 °C / 425 °F, until tender and lightly golden at the edges.

3. 3

   While they roast, make the crispy topping. In a small skillet over medium heat, warm 1 tablespoon olive oil. Add 2 chopped garlic cloves and cook for 30 seconds. Stir in the breadcrumbs, sunflower seeds, 30 g Parmesan, half of the parsley, sweet paprika, and a pinch of salt. Toast for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Set aside.

4. 4

   For the bean cream, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until softened. Add 1 whole garlic clove and the ground cumin, and cook 30 seconds more.

5. 5

   Add the white beans, vegetable broth, lemon zest, and lemon juice. Simmer gently for 5 minutes. Remove the garlic clove if you want a milder flavor, or leave it in for more intensity.

6. 6

   Transfer the mixture to a blender or use an immersion blender. Add the Greek yogurt, the remaining salt, and a little black pepper, then blend until thick and silky. If it is too thick, loosen with 1 to 2 more tablespoons of hot broth.

7. 7

   Spread the warm bean cream onto plates or a serving platter. Arrange the roasted fan-cut zucchini on top. Sprinkle over the crispy breadcrumb-Parmesan mixture and finish with the remaining Parmesan and parsley.

8. 8

   Serve right away while warm, so the creamy beans, tender roasted zucchini, and crunchy topping contrast beautifully.