Slow Cooked Courgettes with Tomato-ey Beans & Prawns

4 Heaped Tbsp Miza Smoky Tomato (about 1/4-1/2 jar)
2 Medium Courgettes, thinly sliced 
3 Garlic Cloves, thinly sliced or chopped
1 Small Handful of Dill, finely chopped 
1 Lemon, zested  
1 Can of Cannellini Beans, drained 
6-8 King Prawns, peeled
Olive Oil  

To Garnish:  
Crusty Sourdough
Homemade or store-bought pesto  

Cook Time: 0025
Serves: 02

  1. Prepare the vegetables first. Peel and finely slice the garlic. Wash and top & end the courgette, then finely slice into rounds. Wash and finely chop the dill and set asidde. 
  2. In a medium frying pan over medium/high heat, add 1 tbsp of olive oil. Add the sliced courgettes with a pinch of salt and stir. Place the pan over medium/low heat and cover with a lid. Allow to slow cook for 10 minutes, or until soft, stirring occasionally. 
  3. Add the garlic and cook a further 2-3 minutes before adding the beans. Cook for 5 minutes, then add the chopped dill and Smoky Tomato sauce, with 1/4 jar of water (to get all the last remaining tomato-ey goodness). Stir through the lemon zest and seasonly with salt and lots of black pepper.  
  4. Add the prawns and submerge into the liquid. Simmer for 3-5 minutes or until the prawns are cookedd through and opaque in the center, but still juicy. 
  5. Serve with some crusty sourdough and tangy pesto to cut through the warmth. This dish is so easy and so delicious!!!