Growing Chefs! Ontario Braised Zucchini with Lima Beans, Tahini and Basil
Braised Zucchini with Lima Beans, Tahini and Basil
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Wash and trim the zucchini, then slice into thick rounds or half moons. Keeping the zucchini pieces larger will allow them to slowly break down during cooking while still maintaining some texture.
Thinly slice the garlic and prepare the lima beans. Measure the remaining ingredients so everything is ready before beginning the braise.
Prepare the tahini sauce by whisking together the tahini, lemon juice, warm water, and salt until smooth and creamy. Add additional water as needed until the sauce reaches a pourable consistency.
Stack the basil leaves, roll them tightly together, and slice them into thin ribbons.
Get Cooking!
Heat the olive oil in a Dutch oven over medium heat. Add the sliced garlic and gently cook until fragrant and softened, being careful not to let the garlic brown.
Add the zucchini, lima beans, lemon juice, vegetable stock or water, salt, and pepper. Stir well to coat the zucchini in the seasoned oil and cooking liquid.
Cover the Dutch oven and reduce the heat to low. Allow the zucchini to slowly braise for 35 – 45 minutes, stirring occasionally, until the zucchini is very soft and tender and the flavours have concentrated. The zucchini should become silky and almost melt into the braising liquid.
Remove the lid and allow any excess liquid to reduce slightly if needed. Taste and adjust the seasoning with additional salt, pepper, or lemon juice.
Transfer the braised zucchini to a serving platter. Spoon the tahini sauce over the vegetables, then finish with the fresh basil chiffonade, a drizzle of olive oil, and a final squeeze of lemon.
Serve warm or at room temperature.
Growing Chefs! Ontario Recipe
Braised Zucchini with Lima Beans, Tahini and Basil
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Wash and trim the zucchini, then slice into thick rounds or half moons. Keeping the zucchini pieces larger will allow them to slowly break down during cooking while still maintaining some texture.
Thinly slice the garlic and prepare the lima beans. Measure the remaining ingredients so everything is ready before beginning the braise.
Prepare the tahini sauce by whisking together the tahini, lemon juice, warm water, and salt until smooth and creamy. Add additional water as needed until the sauce reaches a pourable consistency.
Stack the basil leaves, roll them tightly together, and slice them into thin ribbons.
Get Cooking!
Heat the olive oil in a Dutch oven over medium heat. Add the sliced garlic and gently cook until fragrant and softened, being careful not to let the garlic brown.
Add the zucchini, lima beans, lemon juice, vegetable stock or water, salt, and pepper. Stir well to coat the zucchini in the seasoned oil and cooking liquid.
Cover the Dutch oven and reduce the heat to low. Allow the zucchini to slowly braise for 35 – 45 minutes, stirring occasionally, until the zucchini is very soft and tender and the flavours have concentrated. The zucchini should become silky and almost melt into the braising liquid.
Remove the lid and allow any excess liquid to reduce slightly if needed. Taste and adjust the seasoning with additional salt, pepper, or lemon juice.
Transfer the braised zucchini to a serving platter. Spoon the tahini sauce over the vegetables, then finish with the fresh basil chiffonade, a drizzle of olive oil, and a final squeeze of lemon.
Serve warm or at room temperature.