Zucchini and White Beans with Herb Cashew Sauce
Description
This is a great recipe to pack in plant-based protein and all of your greens. The zucchini gets a beautiful flavor from being cooked slowly in the oven, and the herb cashew sauce gives the dish a fresh and rich flavor.
One unique ingredient used here is a pistachio dukkah blend, which is essentially a blend of toasted chopped pistachios and spices. You can use a storebought dukkah spice blend here, or simply use a mix of your own favorite toasted nuts and spices.
Give it a try–you will love it!
Ingredients
For the Cashew Sauce:
Instructions
-
Preheat your oven to 320F.
-
In a large oven-safe skillet with a lid, add the zucchini chunks, half the head of garlic, ¼ cup of olive oil, and a sprinkle of salt and pepper to taste.
-
Toss the ingredients together, then cover the skillet with a lid and place it into the oven to cook for one hour.
-
Once the zucchini is almost done cooking, prepare your sauce by combining all of the sauce ingredients into a blender, and blending the contents until they are completely smooth.
-
Taste the sauce, and add some additional salt or freshly-cracked black pepper if desired.
-
Take the zucchini out of the oven, and pour the beans and their liquid into the skillet.
-
Add the cashew herb sauce, and give the contents a stir.
-
Place the skillet onto the stovetop and cook on low heat for 5–10 minutes, or until the sauce has thickened a little.
-
Sprinkle the top with some of the pistachio dukkah topping, along with some fresh basil, and serve.
Note
Feel free to use butter beans, cannellini beans, or chickpeas for this recipe, or really whatever beans you like.
If the cashew and herb sauce is too thick, add a splash of water and continue to mix until you arrive at your desired consistency.
Serve with gluten free bread or over rice.
