Hasselback courgettes with herb butter and olives

Hasselback courgettes with herb butter and olives

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 341 kcal
, Fat: 32 g
, Carbohydrate: 8 g
, Protein: 4 g

Whatever potatoes can do, courgettes can do too. Slit open, enhanced and baked. An ideal accompaniment to many main courses or as a main course in its own right, served with rice, polenta, quinoa or a delicious focaccia. The delicious sauce has a fresh, lemony taste and rounds off the Hasselback courgettes wonderfully well.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 courgettes (each approx. 150 g)
2 onions, cut into slices
80 g herb butter, cut into pieces


200 g crème fraîche
1 organic lemon, grated zest and 2 tbsp of juice
½ tsp turmeric
salt and pepper to taste

To serve

6 pitted green olives, cut into rings
6 pitted black olives, cut into rings
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How it's done

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Make incisions in the courgettes approx. every 5 mm but don''t cut right through them. Place the onion and half of the herb butter into the incisions, distribute the remaining herb butter over the courgettes. Place the courgettes on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in an oven preheated to 200°C (convection).


Mix the crème fraîche with the lemon zest, juice and turmeric, season.

To serve

Serve the courgettes with the sauce and olives.

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