Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 6 small (about 2 pounds) zucchini

  2. 3 tablespoon(s) olive oil

  3. 1 medium onion , chopped

  4. 1 clove(s) garlic , chopped

  5. 1 can(s) (19 ounces) white kidney beans (cannellini) , dried and rinsed

  6. 2 large eggs

  7. 1/4 cup(s) heavy cream

  8. 2 tablespoon(s) fresh parsley leaves , chopped 2 teaspoon(s) lemon juice

  9. 1 teaspoon(s) fresh thyme leaves

  10. 1/2 teaspoon(s) salt

  11. 1/4 teaspoon(s) ground black pepper

  12. Boiling water

  13. Green leaves from zucchini plant , optional

Instructions Jump to Ingredients ↑

  1. Heat broiler or indoor grill. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch-thick slices. Set aside the outer slices that are all skin. Arrange remaining zucchini slices in a single layer on a baking sheet. Brush both sides of each slice with some olive oil.

  2. Broil or grill zucchini until tender and lightly browned on one side. (There is no need to turn the slices as only one side will be visible in the finished dish.) Transfer slices to paper towels to drain and cool.

  3. Coarsely chop the outer zucchini slices. In large skillet, heat 1 tablespoon oil over medium heat. Add onion and sautÉ until soft -- about 5 minutes. Add chopped zucchini and garlic; sautÉ until zucchini is tender -- about 8 to 10 minutes. Remove from heat.

  4. In food processor fitted with chopping blade, process onion-zucchini mixture until finely chopped. Add drained beans, eggs, and cream; process to make a very smooth puree. Add parsley, lemon juice, thyme, salt, and pepper; process just until well mixed.

  5. Heat oven to 375 degrees F. Lightly grease a heatproof round-bottomed 1 1/2-quart bowl or similar baking dish. Line bowl from bottom and up the side with overlapping zucchini slices, placing browned sides of slices against bowl. Fill lined bowl with bean mixture. Place filled bowl in deep baking pan and place on lower oven rack. Pour boiling water into baking pan to come 1 inch up the side of bowl.

  6. Bake 1 1/4 hours or until a skewer inserted in center comes out clean. Remove bowl from water bath and cool 15 minutes on wire rack before unmolding. Invert a rimmed serving plate over turban in bowl; with potholders holding bowl against the plate, invert to unmold turban onto plate and remove bowl. Line edge of plate with green leaves, if desired. To serve, cut into wedges.

Comments

882,796
Send feedback