Braised Courgettes Recipe With Cannellini Beans | olivemagazine

Ingredients

• 3 tbsp olive oil plus extra to serve
• 2 courgettes halved and thickly sliced
• 4 cloves garlic thinly sliced
• 3 dried red chillies or 1 tsp dried chilli flakes
• 250ml white wine
• 2 x 400g tins cannellini beans
• 3 bay leaves
• 200ml chicken stock
• 1 rind parmesan plus 50g finely grated
• ground to make ½ tsp black peppercorns
• 1 lemon zested