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🍽️ Zucchini Kidney Bean Stew with Crispy Parmesan Crisps

349 kcal · 30 min · 4 servings

Ingredients

• 500 g Kidney beans (can, drained weight)
• 400 g Zucchini (2 Zucchini)
• 1 tbsp Olive oil
• 300 ml Mediterranean vegetable broth
• 40 g Parmesan (1 piece)
• 2 tsp Breadcrumbs
• Salt
• Pepper
• ground Coriander
• ground Cumin

Instructions

1. 1. Place the kidney beans in a colander.
2. 2. Rinse the beans under running water.
3. 3. Let the beans drain well.
4. 4. Wash the zucchini thoroughly.
5. 5. Remove the hard ends of the zucchini.
6. 6. Cut the zucchini into cubes of about 1 cm.
7. 7. Heat olive oil in a pot.
8. 8. Add the zucchini cubes to the hot oil.
9. 9. Sauté the zucchini briefly.
10. 10. Add vegetable broth.
11. 11. Cover the pot.
12. 12. Simmer everything on low heat for about 4 minutes.
13. 13. Grate the Parmesan cheese finely.
14. 14. Place the grated cheese in a bowl.
15. 15. Add the breadcrumbs.
16. 16. Mix the cheese with the breadcrumbs.
17. 17. Heat a large non-stick pan.
18. 18. Take about 2 tablespoons of the cheese-breadcrumb mixture for each crisp.
19. 19. Place the mixture in the hot pan.
20. 20. Spread the mixture evenly with a spoon into a flat circle.
21. 21. Fry the crisps on medium heat.
22. 22. Flip the crisps when the underside is golden brown and the cheese is melted.
23. 23. Fry the other side briefly until it is also golden brown.
24. 24. Place the finished crisps on baking paper.
25. 25. Add the drained kidney beans to the zucchini stew.
26. 26. Bring the beans and zucchini to a boil.
27. 27. Season the stew with salt.
28. 28. Season the stew with pepper.
29. 29. Season the stew with cumin.
30. 30. Season the stew with coriander.
31. 31. Serve the bean stew with the Parmesan crisps.

Nutrition per serving

• kcal: 349
• Protein: 24 g · Fett/Fat: 13 g · Carbs: 30 g