Name: Hasselback Courgette Bake
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 null courgette; 800 g chopped tomatoes (2 x 400g tins); 400 g borlotti beans (1 x 400g tin); 1 null onion (finely chopped); 2 tsp harissa paste (split for sauce and marinade); 2 clove garlic cloves (crushed, split for sauce and topping); 2 tsp ground cumin; 3 tbsp olive oil (split for marinade and breadcrumbs); 75 g panko breadcrumbs; 15 g fresh coriander (chopped)

Hasselback Courgette Bake

These elegant hasselback courgettes are an easy way to pack maximum flavor into your vegetables. Rubbed with smoky harissa and roasted on a bed of hearty borlotti beans and tomato sauce, this dish is topped with crunchy garlic breadcrumbs for a satisfying texture. It serves as a vibrant main course or a healthy side dish for any roast dinner.

Instructions

Show units in method

1

Preheat oven to 200°C (180°C fan). Slice deep slits 2mm apart along each courgette (4), cutting three-quarters through.
2

In a large roasting tin, combine chopped tomatoes (800 g), borlotti beans (400 g), onion (1), harissa paste (1 tsp), garlic cloves (1 clove), and seasoning. Arrange courgettes on top.
3

Mix harissa paste (1 tsp), ground cumin (2 tsp), and olive oil (2 tbsp). Brush marinade into courgette slits and roast for 30 minutes until softening.
4

Toss panko breadcrumbs (75 g) with olive oil (1 tbsp) and garlic cloves (1 clove).
5

Scatter the breadcrumbs over the courgettes. Bake for 10 minutes until golden. Serve garnished with fresh coriander (15 g).

Nutrition Facts

Per portion

Divide into portions:

265

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 7 g

Polyunsaturated Fat 2 g

Fiber 7 g

Sugars 12 g

Micronutrients

iron

3mg

67% DV

sodium

240mg

42% DV

calcium

80mg

32% DV

potassium

850mg

97% DV

vitamin a

113mcg

50% DV

vitamin c

35mg

155% DV

vitamin k

120mcg

400% DV