Golden, crispy courgettes with a Moroccan inspired spice and an onion crumble garnish. 

In the South of France, French and Moroccan flavors have collided over the decades to create some unique and flavorful dishes. This baked courgette recipe is a great example and demonstrates how to turn a bland vegetable into a flavor vehicle. The baking technique used in this recipe ensures the courgettes turn out golden and crispy (sans sogginess), while the Moroccan spice mixture adds depth and complexity. The pièce de résistance is a smattering of my special onion crumble. Finally, an exciting way to use up surplus courgettes!

INGREDIENTS

For 4 people as a side dish

·      4 medium-sized courgettes

·      1 onion, finely diced

·      4 cloves garlic, crushed using a garlic press

·      1 tsp paprika

·      1 tsp ground cumin

·      1 tsp Moroccan spice

·      1 tsp coarse salt

·      1 tsp ground pepper

·      3 tbsp (45 ml) olive oil

·      3 tbsp (45 ml) water

·      ½ cup (30 g) breadcrumbs

·      Small handful parsley (or coriander), to garnish

·      Juice from 1 lemon to garnish

Method

1. Trim the ends of the courgettes and slice them lengthwise into halves then quarters, following the shape of the vegetable as much as possible. Transfer the sliced courgettes to a large dish.

2. In a small bowl, mix the onion and garlic, then add the spices and season with salt and pepper. Finish by adding the olive oil, and water, and mix well. Let the mixture sit for 3 minutes to allow the flavors to combine.

3. Pour half of the spiced mixture over the courgettes in the dish. Use your hands to coat the courgettes evenly with the mixture. Preheat the oven to 200°C (400°F).

4. Transfer the courgettes to a large roasting tray, leaving space between each one. Spoon a few more spoonfuls of the spiced mixture over the courgettes. Cover the tray with parchment paper and bake in the oven for 15 minutes.

5. After 15 minutes, remove the parchment paper and spoon the remaining spiced mixture evenly over the courgettes. Return the tray to the oven and bake for a further 15 minutes or more until the courgette’s edges are lightly browned and the onion mixture is partly caramelized.

6. When cooked, transfer the courgettes to a serving dish and let them sit while you make the onion crumble. In a medium-sized frying pan, combine the reserved spiced onion mixture with the breadcrumbs and cook over medium-high heat for about 5 minutes, stirring occasionally until the breadcrumbs become golden brown.

7. Serve the courgettes with a drizzle of lemon juice, a sprinkle of parsley, and plenty of onion crumble.

TIP

• This recipe works best using medium-sized or small courgettes and ideally of the same size and length.