Slow-cooked courgettes with mint & dukkah
Prep
20 mins
Cook
1 hr 40 mins
Servings
6
Difficulty
Hard
This is one of those wonderfully simple dishes that transforms the most humble courgettes into something special. You just layer them with red onions and garlic, then let the oven do all the work while you get on with your day. The best part? It costs next to nothing to make, but tastes like you've spent hours fussing in the kitchen. Fresh mint and a sprinkle of dukkah at the end add this incredible depth of flavour, while courgettes are packed with vitamin C to keep you feeling your best. Everything goes into one pot for minimal washing up, which is always a win in my book.
Ella x
Ingredients
- 600 gramscourgettes
- 2red onions(quartered)
- 1 bulb/sgarlic cloves(garlic, cloves peeled)
- 5 tbspextra virgin olive oil
- 1mint(Handful mint leaves, finely shredded)
- ½unwaxed lemon(juice)
- 1 tbspdukkah
Detail level
Instructions
- 1
Preheat the oven to 170ºC, gas mark 3. Cut the courgettes into angular rounds, 3-4cm long on the wider side. Transfer to a medium-large Dutch oven-style or cast-iron ovenproof dish. Add the onions, separating them a little as you do, the garlic, oil and a generous pinch of sea salt.
- 2
Give the pot a good mix, cover with a lid, then bake for 1 hour 20 minutes, shuffling and carefully turning the courgettes and onions at the 60-minute mark. Increase the heat to 200ºC, gas mark 6, shuffe the contents again, then cook for 15-20 minutes more, uncovered, to encourage a little colour and for some of the moisture to cook away.
- 3
Add the mint and a good grind of black pepper, then transfer to a platter or large bowl and spoon the lemon juice all over. Allow to cool for 10 minutes (or preferably longer), then sprinkle the dukkah generously on top and serve.
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