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Roasted courgettes with feta cheese
You can serve this recipe as a side dish or as a light vegetarian lunch or added with some extra chickpeas, chorizo or chicken for adding proteins!
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Course
Main Course, Side Dish
Cuisine
vegetarian
Servings
4
Ingredients
1x
2x
3x
2
courgettes
or 1 large courgette, halved
4
tbsp
oregano
and rosemary or other
100
g
butter
melted, or olive oil
1
lemon
zest and juice
200
g
Meadowfield goat feta cheese
crumbled into large chunks
100
g
salad leaves
salt and pepper
Instructions
Preheat the wood oven or your oven to 200-240 °C.
Half the courgette and score the flesh. Season with salt and pepper and sprinkle with the fresh herbs.
Place in the oven and roast for 15 -20 minutes or so until coloured and the flesh have softened.
Remove from the heat and add some butter, lemon jucie and zest. Place back in the oven and roast for a further 5-8 minutes until the butter is crispy.
Remove from the oven. Place the courgette on a platter. top with some crumbled feta over.
Serve warm with sliced fresh tomatoes and fresh summer salad leaves and some sourdough bread.
or alternatively, blend the courgette into a courgette ‘houmous’ with extra olive oil and some fresh garlic cloves and serve as a houmous dip.
Keyword
cheese, Kevin Dundon, main course, side dish, summer, vegetables, vegetarian