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.
Price per Serving
Instructions
- 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
Macronutrients
Micronutrients
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