Recipes

Smashed Fava Beans and Peas with Zucchini, Clotted Cream, and Mint

Name: Smashed Fava Beans and Peas with Zucchini, Clotted Cream, and Mint
Yield: Serves 4 to 8
Ingredients: 1 small zucchini, halved lengthwise and thinly sliced; Zest and juice of 1 lemon; 1⁄4 cup extra-virgin olive oil; Pinch of red pepper flakes; Sea salt and freshly ground black pepper; 2 pounds fava beans, in their pods; 1 pound fresh peas, in their pods; Small handful of mint leaves, or to taste, finely chopped, plus more for garnish; 8 to 12 slices baguette or 4 to 6 slices rustic bread, toasted; 1⁄2 to 1 cup clotted cream

Written by: Suzanne Lenzer | Published on: July 10, 2025

Serves 4 to 8 |

Ingredients

1 small zucchini, halved lengthwise and thinly sliced

Zest and juice of 1 lemon

1⁄4 cup extra-virgin olive oil

Pinch of red pepper flakes

Sea salt and freshly ground black pepper

2 pounds fava beans, in their pods

1 pound fresh peas, in their pods

Small handful of mint leaves, or to taste, finely chopped, plus more for garnish

8 to 12 slices baguette or 4 to 6 slices rustic bread, toasted

1⁄2 to 1 cup clotted cream

Directions

Clotted cream is an English thing. I first had it sitting riverside with a scone and jam a lifetime ago when I briefly lived in London. What struck me about it then, and what still does, is how ridiculously decadent it is. It’s not a workaday ingredient like butter. It doesn’t have the distinct flavor of a spreadable cheese like ricotta or mascarpone, and unlike yogurt, there’s no conceivable way to rationalize it as even the least bit healthy. Maybe crème fraîche comes closest in terms of blatant lusciousness. But regardless, clotted cream is impossible to resist and never more so than when paired with anything green and lemony to counter its rich, fatty flavor.

When summer vegetables hit their peak and it’s way too hot to turn on the oven, this is a toast you’ll want to make. Yes, the favas and the peas demand a little work on the front end (you have to shell both and then, in the case of the favas, blanch the inner beans and peel off the outer skin), but this is the kind of kitchen work that I like, the kind that makes me feel connected to the food. That may sound affected, but with so much of our produce prepeeled, precut, and wrapped up in plastic these days, actually shelling peas and peeling beans slows me down and forces me to engage, even for just a few seconds, with each pod.

Side note: I once read that Alice Waters loves to wash lettuce. I don’t know if that’s strictly true, but I know that I do not. When I wash lettuce, I remind myself that Alice Waters loves it, so I too should make an effort to enjoy it. To me, washing lettuce is a necessity but it doesn’t soothe my soul the way shelling peas does. Point being this: If your bliss is not in shelling peas, you can, of course, buy them packaged.

1. In a small bowl, combine the zucchini with half the lemon juice, half the olive oil, and the red pepper flakes. Season with salt and black pepper and let sit so the flavors blend.

2. Meanwhile, bring a medium pot of salted water to a boil and shell the beans and peas. Blanch the fava beans until they float and the outer skin is easily pierced with a knife, about 2 minutes. Use a slotted spoon to transfer the beans to a colander and run under water until they are cool enough to handle. Peel away the second skin of the favas and transfer the beans to a medium bowl. Using the same pot of water, blanch the peas for 2 minutes, then drain and add to the bowl
with the beans.

3. Use a potato masher or fork to lightly mash the beans, peas, and mint with a sprinkle of salt. Mix in some black pepper, the lemon zest, and the remaining lemon juice and olive oil. Add the bean and pea mixture to the zucchini and stir to combine well. Taste and adjust the seasoning as needed. To serve, spread some clotted cream on each piece of bread, top with a generous scoop of the vegetable mixture, and garnish with additional mint.