White Bean, Zucchini and Cherry Tomato Braise

• Extra virgin olive oil

• 2 large zucchini, quartered and cut into large chunks

• 1 large shallot, sliced

• 2 small cloves garlic, thinly sliced

• 2 tablespoons fresh rosemary, chopped

• 570g cherry tomatoes

• 2 cans cannellini beans, drained

• 1/2 cup vegetable stock

• 3 tablespoons balsamic vinegar

• 1 tablespoon fresh basil, chiffonade

Heat a braiser or sauté pan over medium-high heat and add enough olive oil to generously coat the bottom of the pan. Add the zucchini to the pan in a single layer and cook undisturbed until browned on one side.

Stir zucchini and add the shallot. Sauté until shallot is softened and just starting to brown, about 3-5 minutes. Add the garlic and rosemary, and cook until fragrant, about 30 seconds. Add the tomatoes and cook until tomatoes are starting to burst, about 5 minutes. Add the cannellini beans and stir to combine. Add vegetable stock and stir again. Cover and braise until zucchini is soft and tomatoes have released their juices, about 10 minutes.

Remove lid and continue cooking until liquid is slightly reduced, about 5 minutes longer. Remove pan from the heat and add the balsamic vinegar. Stir to combine. Garnish with the basil for serving.