Gerla de Boer Vegan recipe

Spicy Hasselback courgette

  • Author: Gerla de Boer
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50
  • Yield: 2 1x
  • Category: main
  • Method: oven
  • Cuisine: Mediterranean
  • Diet: Vegan


This easy oven roasted courgette recipe is very easy to make. You can serve it as a main, starter or as a side dish. 

You can pimp it up by crumbling feta over the top, dry roasted pistachio nuts or fried chorizo before serving. The recipe below is for two mains. 




  • 4 medium courgettes ( approx. 13 cm long)
  • 2 tbsp harissa
  • 2 tbsp olive oil 
  • 1 tin of white beans, drained
  • juice of 1 lemon 
  • pinch of salt 
  • sprinkle of dukkah
  • 2 teaspoons of coriander, chopped


  1. Heat up the oven 200C
  2. Make slices in the courgette. Make sure that you don’t cut through the courgettes
  3. Mix the harissa and olive oil
  4. Put the courgettes on a baking tray and brush 2/3 of the harissa oil over the top
  5. Cook for 30 minutes and take the courgettes out of the oven. Open the slices slightly with a knife. Brush the rest of the oil on the courgettes, making sure it goes into the cracks too. 
  6. In the meantime, blend the white beans, a pinch of salt and the lemon juice in a blender until smooth. Cool down in the fridge. 
  7. Pop them back into the oven for 15 minutes. 
  8. Sprinkle the dukkah and coriander over the top 

Keywords: courgettes, oven baked courgettes, harissa courgettes, courgette recipe, vegan courgette, vegetarian courgette