How To Make Hasselback Courgettes With Tomatoes Salsa

Ingredients
  • 8 courgettes
  • 30ml sundried tomato pesto
  • 15ml olive oil
  • 5ml lemon zest
  • 5ml lemon juice
  • 2.5ml smoked paprika
  •  salt and pepper
  • 125ml tomatoes, finely chopped
  • 1/4 red onion, finely chopped
  • 10ml red wine vinegar
  • 50g feta, crumbled
  •  handful of mint leaves

Method

Preheat the oven to 200°C.

Cut slits into the courgettes. Ensure that you don’t cut right through, as you want it to stay in tact.
Stir the pesto, olive oil, lemon zest, lemon juice and paprika together.  Pour this over the courgettes and carefully rub as much of it into the slits. Place the courgettes into a baking dish and pour any of the remaining pesto mixture over the veggies. Season with a bit of salt and pepper.

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Bake for 25-30 minutes until tender.

Combine the tomatoes, red onion, vinegar and feta. Season to taste. Spoon this over the courgettes and sprinkle the mint leaves on top.

Tip:
For easy cutting, place a courgette horizontally on a clean surface. Place a chopstick at the bottom and top of the courgette. Use this as a guide when cutting the slits. This will ensure that you don’t cut right through it.

Leftover Hasselback courgettes can be chopped up and added to a salad the next day.

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