Baked courgettes with mint & garlic

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olive magazine

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1. Cut the courgettes in half lengthwise. Scoop out and discard the soft seeds inside. Sprinkle the courgette halves lightly with salt then put them on a wooden board, cut side down for 20 minutes. This will let some of the liquid drain away.
2. Heat the oven to 180C/fan 160C/gas 4. Put the herbs in a bowl with the garlic, breadcrumbs and cheese. Add half the oil while mixing with a fork and season. Oil a shallow baking dish large enough to hold all the courgette halves in a single layer. Wipe down the courgettes to remove the excess liquid and lay them in a dish cut-side up. Spoon a little of the herb mixture over each half, and drizzle a little oil over the halves.
3. Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until the courgettes are tender and crisp on top (another 10-20 minutes depending on size). Drizzle the courgettes with a little oil as they come out of the oven. Serve warm or at room temperature.

Know-how

Choose young, tender courgettes and treat them with the utmost respect, just like aubergines.

Per serving

331 kcalories, protein 14.7g, carbohydrate 9g, fat 26.5 g, saturated fat 8.3g, fibre 1.4g, salt 0.68 g

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Ingredients

• 500g medium courgettes , trimmed
• a handful of mint leaves, chopped
• 2 garlic cloves , peeled and crushed
• a handful of dried white breadcrumbs
• 6 tbsp olive oil
• 125g parmesan , grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 500g medium courgettes , trimmed
• a handful of mint leaves, chopped
• 2 garlic cloves , peeled and crushed
• a handful of dried white breadcrumbs
• 6 tbsp olive oil
• 125g parmesan , grated

Per serving

331 kcalories, protein 14.7g, carbohydrate 9g, fat 26.5 g, saturated fat 8.3g, fibre 1.4g, salt 0.68 g

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