Name: Courgette + Borlotti Bean Gratin
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 2 tbsp extra virgin olive oil; 2 large courgettes, cut into 1.5cm circles; 2 garlic cloves, thinly sliced; 1 jar Queen Borlotti Beans, with their bean stock; 5 tbsp extra virgin olive oil; 25g basil; 1 sprig rosemary; Zest of 1 lemon, ½ it’s juice; 2 tbsp crème fraîche; 25g hard cheese, such as comte or parmesan; A fresh green salad

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

V G

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Courgette + Borlotti Bean Gratin

Nina Parker

Anyone who knows me will know I LOVE a gratin. This is a belter of a recipe to make when courgettes are in season. So great for an easy weeknight dinner or a simple crowd-pleaser to impress your mates. It's pretty rich, so serving with a fresh, zingy side salad is pretty key.

Feeds: 3

Takes: 45 minutes

Ingredients

2 tbsp extra virgin olive oil
2 large courgettes, cut into 1.5cm circles

For the beans

2 garlic cloves, thinly sliced
1 jar Queen Borlotti Beans, with their bean stock
5 tbsp extra virgin olive oil
25g basil
1 sprig rosemary
Zest of 1 lemon, ½ it’s juice
2 tbsp crème fraîche
25g hard cheese, such as comte or parmesan

Serving Suggestion

A fresh green salad

Made with:
Borlotti Beans

These buttery and creamy Queen Borlotti Beans have a deeply savoury flavour and melt-in-the-mouth texture. Grown in the Piedmont region they are authentically Italian.

Directions

step 1
Preheat the oven to 200C degrees.
step 2
Tumble the courgettes into a large baking dish and toss well with 2 tablespoons and a good pinch of salt and pepper. Roast for 25mins until golden.
step 3
Meanwhile, add the basil, rosemary leaves, 4 tablespoons of olive oil, lemon juice and zest to a blender and blitz until smooth - you’re looking for a pesto-like consistency. Add a splash more oil or water to loosen, if necessary.
step 4
Heat a frying pan with 1 tablespoon of oil over a medium heat and cook the garlic for 1 minute until fragrant. Pour in the borlotti bean with their liquid and stir through the garlic. Turn off the heat, add the green puree, crème fraîche and mix well to combine. Check for seasoning, adding more lemon juice if desired.
step 5
Remove the courgettes from the oven and pour the beany mixture over the courgettes. Grate over the lemon zest and cheese and roast for a further 7-8 minutes until bubbling and golden on top.
step 6
Serves straight away with a fresh side salad.

Made with:
Borlotti Beans

These buttery and creamy Queen Borlotti Beans have a deeply savoury flavour and melt-in-the-mouth texture. Grown in the Piedmont region they are authentically Italian.

Beautiful Borlottis

These may be more familiar to you when you think of them in their dried form - renowned for their pink speckled spots. But once cooked, they turn into these incredibly creamy, almost buttery like bean with a nutty and slightly sweet taste. Like most beans, they're incredibly versatile and hold up particularly well in soups, stews + pasta dishes.

Cook with borlottis