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.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.Tip:Leftover Hasselback courgettes can be chopped up and added to a salad the next day.Recipe reprinted with permission of Illanique van Aswegen. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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