Arguably the best way to use a glut of courgettes! Slowly-roasting the courgettes gives them a more intense flavour and turns the texture into a very spreadable consistency that is just great for topping sourdough toast.
Ingredients
2 courgettes, cut into 2cm thick batons
2 tbsp olive oil
3 unpeeled garlic cloves
juice of quarter of a lemon
pinch sea salt
chilli flakes (optional)
Method
Toss the courgette and garlic cloves (whole and unpeeled) in the olive oil, season with sea salt and spread out in a roasting pan
Roast at 140c for one hour
Remove from the oven. When cool enough, squeeze the garlic out of its skin and mash with the courgette using a fork.
Add chilli flakes if using, and a squeeze of lemon juice.
