Dinner Tonight: Fava Beans with Grilled Zucchini and Homemade Garlicky Croutons

Ingredients

• 1  top stale cut into pieces
• 1 tablespoon thyme dried
• 1.5 cups avarakkai / broad beans shelled
• 1.5 cloves garlic minced
• 2 tablespoons juice of lemon 
• 0.5 cup mint leaves 
• 5 tablespoons olive oil good as needed
• 0.5 cup parmesan shaved
• 2  to 3 sized squashes yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• grill pan

Directions

1. Preheat the oven to 375°F. Bring a pot of salted water to boil and cook the fava beans uncovered until the beans are just tender, about 5 minutes.
2. Transfer to an bowl full of ice water to cool them quickly and set the color, then slip the beans from their skins and set aside.
3. In the meantime, whisk together 2 tablespoons of olive oil with 1 clove of the minced garlic, the thyme, and a teaspoon of salt.
4. Add the bread and toss to coat, then bake for 10 minutes, stirring once halfway through.
5. Trim the ends of the zucchini and cut them into strips, then drizzle with olive oil and a few pinches of salt.
6. Heat a ridged grill pan (or a regular skillet will work) over high heat and grille or cook the zucchini for about 2 minutes/side, until cooked but not mushy. Allow to cool, then cut into bite-sized pieces.
7. Toss the zucchini, fava beans, and mint with the remaining garlic, lemon juice, and a tablespoon of olive oil. Season with salt and pepper, then transfer to bowls and top with croutons and Parmesan cheese.
8. Serve.