BAKED ZUCCHINI WITH BLISTERED TOMATOES, HALOUMI & MINT CHIMICHIRRI

Another summer, another zucchini surplus. With the recent rains and warm temperatures, some days our zucchini are growing before our very eyes (almost). Here’s an easy baked dish to use up the larger ones that got away from us. Serve alongside grilled meats, or spoon over cooked lentils for a vegetarian option.

The chimichirri sauce made with mint adds a fresh and vibrant flavour to the dish.  All ready in under 30 minutes.

serves 4- 6

1 large (600g) zucchini

½ teaspoon salt

2 garlic cloves

250g cherry tomatoes

250g haloumi, sliced

Chimichurri:

1 cup mint leaves

¼ cup oregano leaves

2 garlic cloves

2 tablespoons Mock Red Hill apple cider vinegar

½ cup extra virgin olive oil

1 long green chilli, chopped, or pinch of dried chilli flakes

Cut the zucchini into 1.5cm wide rounds. Spread out over a work surface and sprinkle the salt over the zucchini rounds. Leave for 10 minutes, then pat dry with paper towel, removing the excess moisture.

Preheat the oven to 200°C (180°C fan-forced).

To make the sauce, place all the ingredients in a small food processor or use a hand blender, process until a paste forms. Set aside.

Heat the oil in a large heavy based oven-safe frying pan over a medium-high heat. Add the zucchini rounds and cook for 5 minutes, or until golden underneath. Remove from the heat. Turn the rounds over. Scatter over the garlic and tomatoes. Transfer to the oven and bake for 15 minutes, or until the tomatoes have blistered. Scatter over the haloumi slices and return to the oven for 5 minutes, until melted. Remove from the oven. 

Serve hot, with dollops of chimichurri sauce.

Fiona Hammond © February 2020