My love for courgettes is endless. With this side dish, inspired by Arvid Schmidt in delicious magazine of august 2018, I’ll convince you that courgettes is one of the most amazing vegetables ever.
Halve 600 grams of medium sized young courgettes. Put them in an oven dish with a drizzle of olive oil. Bake in the oven at 220° for approx 20 mins.
Drain 1 can of white beans. Add 3 table spoons of low fat Greek yoghurt. Mix until you get a smooth puree, add pepper and salt.
Slice 4 garlic cloves. Heat them with a small can of anchovies on olive oil. Add 2 table spoons of unsalted capres. Bake for another 2 mins. Add the juice of 1 lemon and a handful of chopped parsley.
Put the dressing on the courgettes. Marinate for 15-60 mins.
Serve the courgettes on the white bean puree. Finish with the dressing and a few stems of fresh dill.
Perfect appetizer or side dish!