We bought some baby courgettes on our last shopping trip and I finally got around to using them. They are a lot more fun to cook with than the regular sized zucchini and make for a great side dish or an accompaniment for breakfast too!
This recipe couldn’t be easier to prepare and make, so it’s perfect if you’re in a hurry for a quick side dish.
We ate our baby courgettes with oven-roasted trout (I’ll post a recipe for that soon… I keep forgetting to do so) and pan-seared shrimp.
- 15-20 baby courgettes (baby zucchini)
- 3-4 cloves garlic, sliced lengthwise or minced
- olive oil
- coarse sea salt, to taste
- 1 tablespoon sesame seeds
- 1 teaspoon cumin powder
- juice of 1/2 lime
- Cut the bottoms (not the tops, where the flower would be) off the courgettes and slice in half lengthwise. (The reason I cut the bottoms is that if the courgette is starting to ripen and possibly rot, it’s an easy way to tell, since you are not peeling them.)
- Place them in an ovenproof dish, large enough so that they are spread out and not overlapping too much.
- Drizzle with olive oil (about 1 tablespoon or some more).
- Sprinkle with sea salt, sesame seeds and cumin powder.
- Squeeze the juice of half a lime overtop.
- Toss to mix well.
- Bake at 180C (350F) for about 25-30 minutes, until tender, stirring occasionally.