Roasted courgette (zucchini) dip
By: Ellie Bedford
Published: Thursday, May 3, 2012 - 2:19am

Ingredients




4 courgettes (zucchini)
1/2 cup of yoghurt (125ml)
1-2 cloves of garlic, finely diced
4 marinated olives, chopped
1/4 cup olive oil from the olives (with all that leftover herby goodness)
35g soft goats cheese, or feta
Juice of half a lemon
Sea salt to taste
1 tbsp flax oil for drizzling

Preparation

1 Pop the courgettes in the oven and roast at 180 degrees for around 40 mins until softened. 2 When they are cooked, remove from oven, chop roughly (be careful not to burn yourself!) and leave them aside for 10 mins to cool down. 3 Pop the courgettes, along with the rest of the ingredients into a food processor, and blend until mixed, but still with a little texture. 4 Pour into a dish, drizzle with the flax oil and serve right away at room temp. We think this dip is fabulous with flatbreads and salad!

About

This recipe was created as a sneaky way to get my children to eat courgettes- and it worked! They loved it! It also makes use of the herby oil you get in jarred olives, and leftover cheese, so is a pretty frugal recipe too!