Hasselback courgettes with feta, mint and almonds

Name: Hasselback courgettes with feta, mint and almonds
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 2
Ingredients: 2 medium courgettes; 1 tbsp olive oil; 1 lemon; 75g feta, crumbled; 400g tin butter beans, drained and rinsed; 80g sun-dried tomatoes, sliced, plus 1 tbsp of their oil; 3 mint sprigs, leaves picked and torn; 1 tbsp salted almonds, roughly chopped

Portion size: Serves 2
Prep time 10 min. Cooking time 50 min
Difficulty: easy

Gluten-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Our hasselback courgettes are a summery take on the popular Swedish dish, hassleback potatoes. This is a fantastic way of cooking courgettes: crisp on the outside and meltingly soft on the inside.

Vegetarian dinner: This simple courgette recipe serves two and makes the perfect supper for a balmy summer’s evening.
How to serve: Salty crunchy almonds, tangy feta and a simple bean and sun-dried tomato salad make a perfect accompaniment to your hasselback courgettes.
Easy swaps: The dish makes a great vegan centrepiece – simply replace the feta with a plant-based version, or mix 2 tbsp sauerkraut into the beans instead to give you a similar tang.

Fritters, fries, cakes, side dishes and easy dinners: you’ll find them all in our complete courgette recipes collection.

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Ingredients

2 medium courgettes
1 tbsp olive oil
1 lemon
75g feta, crumbled
400g tin butter beans, drained and rinsed
80g sun-dried tomatoes, sliced, plus 1 tbsp of their oil
3 mint sprigs, leaves picked and torn
1 tbsp salted almonds, roughly chopped

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Method

Heat the oven to 200ºC/180ºC fan/gas 6. Put the handle of a wooden spoon beside a courgette on a chopping board (this will stop you cutting all the way through). Keeping the blade parallel to the board, slice into the courgette until you hit the spoon handle, leaving about 3-4 mm in between each slice. Repeat with the other courgette, then put them on a baking tray and drizzle with oil, massaging it into the cuts, and season with salt and pepper. Put the tray in the oven and cook for 45 minutes or until meltingly soft on the inside and starting to crisp on the outside.
Remove the tray from the oven. Finely grate the zest of half the lemon over the top and sprinkle with crumbled feta, then return to the oven for 5 minutes more. In the meantime, add the beans to a bowl with the remaining lemon zest and a squeeze of lemon juice, plus the sun-dried tomatoes, 1 tbsp of their oil and the torn mint leaves. Transfer the salad to a serving platter, then top with the courgettes and a scattering of salted almonds.