Baked Zucchini with Herbed Broad Beans
Elevate your vegetable game with this Baked Zucchini with Herbed Broad Beans recipe—a vibrant, Mediterranean-inspired dish that's both wholesome and elegant. Fresh zucchini halves are hollowed and filled with a fragrant mixture of tender broad beans, garlic, zesty lemon, and fresh herbs like parsley and mint, then baked to perfection until golden and aromatic. A drizzle of olive oil enhances their natural flavors, while a sprinkle of Parmesan cheese (optional) adds a creamy, savory finish. Perfect as a light main course or a stunning side dish, this recipe is naturally vegetarian, nutrient-packed, and easy to prepare in under an hour. Your table will beam with color and flavor, making it an ideal option for dinner parties or weeknight meals alike.
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons olive oil
- 2 cups broad beans (fresh or frozen)
- 3 garlic cloves
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
- 1 tablespoon fresh mint leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional, for serving)
- 4 cups water (for blanching beans)
Instructions
Preheat the oven to 375°F (190°C).
Wash the zucchinis, slice them lengthwise into halves, and scoop out a small portion of the center to create a slight cavity.
Place the zucchini halves on a baking tray lined with parchment paper. Drizzle 2 tablespoons of olive oil over them and season with half the salt and pepper. Set aside.
Bring 4 cups of water to a boil in a medium saucepan. Add the broad beans and blanch for 2-3 minutes if fresh or 4-5 minutes if frozen. Drain and transfer to a bowl of cold water to stop the cooking process.
Peel the outer skins from the broad beans to expose the bright green inner bean (optional for extra tenderness).
Mince the garlic cloves. In a mixing bowl, combine the blanched broad beans, remaining olive oil, minced garlic, lemon zest, chopped parsley, and mint. Season with the remaining salt and pepper, then toss to coat evenly.
Spoon the herbed broad beans into the cavities of the zucchini halves, distributing them evenly.
Bake the stuffed zucchinis in the preheated oven for 20-25 minutes, or until the zucchinis are tender and slightly golden at the edges.
If using Parmesan cheese, sprinkle it over the zucchinis during the last 5 minutes of baking to melt.
Remove from the oven, let cool for a few minutes, and serve warm. Optionally, garnish with extra parsley or mint before serving.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.7 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
