Last summer, we had what my wife calls “Zucchini Growers Lament” as we watched our beds of zucchini shower us with a bounty fit for a village.
She took boxes of it into the city, and we still froze roughly 50 pounds of it sliced, shredded, and more.
This year, I zoomed past the zucchini seeds, ready for patipans, delicata, cucuzze, and spaghetti squashes. We will be eating our frozen zukes until next year’s planting (of zukes, as we LOVE them).
Here is tonight’s throw-together for your dining pleasure. It goes well with our homemade limoncello. You can skip the booze if you like.
Zucchini and Butter Bean Special
1-2 large zucchini, sliced thick
4 medium cloves of garlic, minced
1 medium sweet yellow onion, chopped
2 cups of green beans, frozen or fresh, cut
3 T water
¼ t ground pepper
½ t sea salt
1 t turmeric
1 t dried basil
1 t lemon juice
¼ cup white wine (anything that you’d drink)
1 t fresh or freeze-dried dill
1 can of butter beans (or 1 2/3 cup cooked if from dry)
Optional: 1 more t lemon juice
In a nonstick skillet, on medium heat, heat the water, onions, and garlic until beginning to boil. Saute until onions become translucent, adding water if the mixture becomes dry (you want to avoid sticking or browning).
Add zucchini and salt, cover, and let steam for 10 minutes, checking to make sure nothing sticks, and there is still enough water in the pan.
Add pepper, turmeric, basil, and lemon juice. Stir well, and continue to cook covered for another 5 minutes, checking water levels. If your zucchini are frozen fresh like ours, there will be lots of water. It’s no problem, and makes for a nice broth for steaming.
Add the green beans, cover, and cook for another 5 minutes.
Turn the heat up to medium-high, and add the wine. Let reduce until the liquid is around ½ cup.
Add the butter beans and gently stir, reducing the heat to low-medium, uncovered, letting step for another 5 minutes to heat through.
Optional: add another t of lemon juice, gently stirring.
Add the dill and serve over rice, pasta, polenta, or on its own (which is what we did, with a nice steamed cauliflower on the side).
The limoncello was a wonderful addition, though I only handled 3 sips!