Hasselback courgettes with herb butter and olives

vegetable dishes
Total: 1 hr | Active: 30 min.
vegetarian, gluten-free

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

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

How it's done

Courgettes

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).

Sauce

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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