Zucchini marinade - white beans

450 g zucchini
1 can of white beans (220 g drained)
1 clove of garlic (or - depending on taste)
1/2 untreated lemon
About 20 basil leaves
5 chives stalks
1 tbsp tahini (optional)



Preheat the oven to grill position.
Wash the zucchini. Cut the ends. Cut them, in length, into strips of about 3 mm.
Spread them out on a baking sheet. Brush with a little olive oil. Salt. Bake and cook until strips are toasted.
Allow cooling.

Rinse the white beans. Drain well.
Chop the herbs.
Remove the lemon zest with a thin grater.



In the bowl of a food processor, put the zucchini, white beans, herbs, zest, and 2 tablespoons of lemon juice, the garlic clove peeled and cut into pieces, the that. Mix until pureed. More or less smooth depending on your tastes.
Taste and adjust seasoning if necessary.

Store in the refrigerator. Taste fresh.

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