Cornmeal Crusted Courgette with white Beans and Tomato Stew

Did I tell you I could have an overdose of zucchini (courgette) and tomatoes this summer? 

I can’t resist this two vegetables when in season and this year I have the impression they are even better, juicer and full of goodness. So, like me I advise you to try those veggies before the season is over! 

for 4-6 people

  • 2 big zucchinis, sliced in 2 fingers large pieces
  • 4 tbsp cornmeal 
  • 2 tbsp chickpea flour
  • ¼ tsp salt
  • Optional: plain vegan yogurt to serve 

White Beans and Tomato Stew 

  • 2 cups cooked white beans 
  • 2 tbsp olive oil
  • 1 can peeled tomato or 4 fresh chopped tomatoes;
  • 1 onion, sliced
  • 2 garlic cloves, mashed
  • 1 cinnamon stick
  • ½ tsp grounded cumin
  • ½ tsp grounded coriander
  • ½ tsp salt 


  1. Grill the courgette slices with a pinch of salt and a drizzle of olive oil for 3 minutes each side;
  2. Mix the corn meal with the chickpea flour and the salt; 
  3. Cover each courgette slice with the flour mixture and place it in a baking tray; 
  4. Heat a sauce pan with a drizzle of olive oil and fry the onion and garlic until soft and juicy; 
  5. Add the spices and canned tomatoes and let it simmer for 30 minutes;  
  6. Meanwhile bake the courgetti slices at 180°C for about 20-30 minutes; 
  7. Add the cooked beans to the tomato sauce and let it cook for more 10 minutes; 
  8. Serve the warm stew with the courgetti slices on top and finish everything with some optional yogurt;
  9. Enjoy!!

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