I LOVE courgettes – or should I type ‘zucchini’ which is what we call them in Oz and here in the US! 💗 These baby ones are sweet n’ juicy, packed with potassium (about 295 milligrams per cup) which makes them super heart-healthy, definitely one of my fav things to eat because of their versatility when it comes to how you can flavour and prepare them. Did you know also they’re technically a fruit because they come from a flower which you can also eat? True story!
Here’s what I’m going to make with these…
🌱 10 baby courgettes
🌱 Extra virgin olive oil
🌱 Course sea salt (1-2 teaspoons)
🌱 1 tablespoon nigella seeds (they look like black sesame seeds but are more abundant when it comes to health benefits)
🌱 1 tablespoon sesame seeds
🌱 1 teaspoon each of: garlic, cumin and turmeric powder
🌱 1/2 teaspoon back pepper
🌱 Juice of 1/2 lemon
1. Preheat your oven to 180C (350F) and cut the bottoms off courgettes before carefully slicing them in half, lengthwise.
2. Place them in an ovenproof dish, they need to be spread out and not overlapping.
3. Cover with a drizzle of oil, sprinkle with sea salt, seeds, spices and lemon juice – combine well then pop into the oven for about 15 minutes, until they brown and become tender.
4. Enjoy as a side dish or as a mid afternoon snack 🌟👌🏻😍