Step 1

Heat the oil in a casserole or large pan and fry the courgettes for 5-10 minutes or until browned and crisp. Reduce the heat, add the garlic and chillies, and cook for 2-3 minutes until the garlic is fragrant but not browned. Pour in the wine, turn up the heat a little and bubble for a few minutes.

Step 2

Tip in the cannellini beans and the liquid from the tins, then add the bay leaves, stock and parmesan rind. Season, cover with a lid and cook gently for 30 minutes. Remove the lid and simmer for another 30 minutes until the beans are meltingly tender and the sauce has thickened slightly.

Step 3

Spoon the courgette and bean mixture into a shallow serving bowl and sprinkle with the grated parmesan, black pepper and lemon zest. Drizzle with more oil and serve.