Hasselback courgettes with tomato salsa

Illanique Van Aswegen
8 servings Prep: 15 mins, Cooking: 30 mins

Much healthier than those well-loved spuds and they save you plenty of carbs and cooking time!

By Food24 September 14 2015
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Ingredients (12)

8 courgettes
30 ml pesto — sun-dired tomato
15 ml fresh chillies — 573
5 ml lemon — zest only
5 ml lemon juice
2.5 ml paprika — smoked
salt and freshly ground black pepper
125 ml tomatoes — finely chopped
1/4 red onion — finely chopped
10 ml vinegar — red wine
50 g feta cheese — crumbled
fresh mint — handful
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Method:

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.

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