HASSELBACK COURGETTE BAKE WITH HARISSA & CROUTONS
The most amazing vegan side dish or main! Hasselbacked courgettes baked in a smoky harissa and tomato sauce, topped with crispy croutons and fresh herbs. Delicious!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Ingredients
- 4 courgettes
- 2 tbsp olive oil
- 1 onion finely diced
- 2 garlic cloves minced
- 1.5 tsp smoked paprika
- 500 g passata
- 1.5 tbsp harissa paste
- 1 tsp dried oregano
- 1 tsp sugar
- 400 g can butterbeans drained & rinsed
- 75 g stale white crusty bread roughly chopped
- to serve: chopped parsley, zest of 1 lemon
- sea salt & freshly ground black pepper
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Lay each courgette down on a chopping board and place a chopstick or wooden spoon on either side. Make cuts, about a 1/2cm apart, into the courgette, being careful not to chop all the way through. Transfer into a large ovenproof dish and bake for 30 minutes.
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Meanwhile, heat the olive oil in a large frying pan over a medium heat. Once hot, add the onion and cook 8-10 minutes, or until soft and translucent. Add the garlic, smoked paprika and a pinch of salt and cook for a further minute or so, just to soften.
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Add the passata, harissa paste, dried oregano, sugar and 200ml of water into the pan. Season generously and bring to a simmer. Let the pan bubble gently for 15 minutes, until thickened. Stir through the butterbeans, then taste and adjust the seasoning if required.
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Pour the tomato sauce over top of the courgette, making sure the cuts of the courgette are facing up. Sprinkle over the bread, pushing it slightly into the tomato sauce, then bake for 40-45 minutes, or until the courgettes are soft all the way through. Finish with a sprinkling of chopped parsley, lemon zest and a grind of black pepper.
If you loved this Hasselback Courgette Bake, you will love my Hasselback Butternut Squash too!
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