Hasselback courgettes with feta and lemon
Time: 45 mins
Our tried and tested recipe is delicious, use your courgettes in this week’s box to give this recipe a try.
- 2 large courgettes (yellow or green are fine)
- Olive oil
- 100g feta
- 4 large basil leaves
- Handful parsley
- Course black pepper
Preheat the oven at 200C/gas mark 6.
Place 2 large courgettes on a chopping board and slice each one at half-centimetre intervals, cutting almost through to the board. Put the courgettes in a roasting tin, holding them together as you lift, and baste them with 2 tbsp of olive oil.
Bake the courgettes for 40 minutes or until they are tender, basting halfway through cooking with roasting juices in the tin.
Crumble 100g of feta into a mixing bowl. Tear or shred 4 large basil leaves. Add them together with a handful of parsley leaves and season with black pepper, but no salt.
Finely grate the zest of a small lemon into the cheese. Set the lemon aside.
Remove the courgettes from the oven, transfer to a serving dish or plates, then slice the zested lemon in half and squeeze the juice into the roasting tin. Pour the roasting juices into the feta and parsley then spoon over the courgettes and serve. Eat with fresh crusty bread to mop up the juices.