Baked Zucchini With Herbed Broad Beans - cooking recipe

Ingredients

125 g broad beans
1 medium zucchini
1/16 teaspoon oil
1/4 Spanish onion
1/4 garlic clove
4 cherry tomatoes, seeded and chopped
1/4 tablespoon white wine vinegar
1/4 tablespoon parsley
1/4 tablespoon basil
1/4 tablespoon parmesan cheese

Preparation

Microwave beans until tender. Remove skins from beans.
Cut zucchini in half lengthways. Using a small spoon scoop flesh out leaves 1cm thick shells.
Microwave zucchini until just tender.
In a fry pan add a little oil and stir fry garlic & onion. Add beans, reserved zucchini flesh and tomato's. Stir until hot. Add vinegar and herbs.
Divide bean mix between zucchini shells, sprinkle with a bit of Parmesan and bake for 15 minutes.