Fava Beans and Seared Zucchini with Garlicky Croutons

Name: Fava Beans and Seared Zucchini with Garlicky Croutons
Yield: serves 4
Ingredients: 2 cups shelled (or 1 1/2 pounds in the pod) fresh fava beans; Salt and freshly ground black pepper; 5 tablespoons olive oil, plus extra; 1 1/2 cloves garlic, minced; 1 tablespoon dried thyme; A few slices of stale baguette or other crusty bread, crust removed and coarsely diced; 2 zucchini; 1/2 cup firmly packed fresh mint leaves; 1/2 cup loosely packed Parmesan or other hard Italian cheese, shaved; 2 tablespoons lemon juice

December 14, 2011

This dish pops with the bright flavor of fresh ingredients cooked quickly; but while the final “zap” is quick, preparation of this aromatic salad takes time. Enjoy it: you’ll use several cooking techniques, from searing zucchini to making croutons to preparing favas. For a shortcut, use store-bought croutons or buy shelled favas. Favas need to be peeled twice: First, pull the beans out of the pod by pulling on the stem and unzipping the side; then, after cooking, peel the thin layer of skin from each bean.

Recipe notes

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