Slice the zucchini into very thin rounds.

Try to keep the slices relatively uniform so they cook at roughly the same rate.

You don't need a mandoline, although it can make this faster.

Pat the zucchini dry if it feels particularly wet.

Kitchen Technique: Thin zucchini slices brown faster because they have more surface area relative to their thickness.

Heat a generous layer of olive oil in a large skillet over medium-high heat.

Add the zucchini in batches.

Don't overcrowd the pan.

Cook until golden brown on both sides.

You're looking for browned edges and soft centers.

Transfer the cooked zucchini to a plate lined with paper towels or a rack.

Season lightly with salt.

Repeat until all of the zucchini is cooked.

Don't Skip This Step

This is where most of the flavor develops.

You could simply sauté the zucchini, but shallow-frying creates those deeply caramelized edges that make the finished dish taste so much more interesting.

Remove some excess oil from the pan if necessary, leaving enough to cook the garlic.

Add the garlic and sauté briefly until fragrant.

Be careful not to burn it.

Add the chickpeas and butter beans.

Season with garlic powder, onion powder, black pepper, and red pepper flakes if using.

Add the Better Than Bouillon.

Pour in some of the reserved bean liquid.

Add enough water to create a shallow, saucy environment.

Bring the beans to a gentle simmer.

Cook for about 5–8 minutes.

The butter beans will begin to soften slightly and release some starch into the liquid.

This is what helps create the creamy consistency.

Kitchen Technique: Don't drown the beans.

You want just enough liquid to create a sauce—not a soup.

Start with less and add more as needed.

Reduce the heat.

Add the vegan cheese and nutritional yeast.

Stir gently.

The cheese should melt into the liquid and help create a creamy, savory sauce around the beans.

If the mixture becomes too thick, add another splash of bean liquid or water.

If it's too loose, let it simmer uncovered for another minute or two.

Add most of the crispy zucchini to the pan.

Fold gently so you don't completely break up the beans or zucchini.

Some of the zucchini will melt into the sauce.

Some should remain visible.

That's what we're after.

Turn off the heat.

Add fresh basil.

Give everything a gentle toss.

Finish with more vegan cheese, freshly cracked black pepper, and a drizzle of good olive oil.

A squeeze of lemon is optional but excellent if you want to brighten the dish.

Taste and adjust.