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courgette dip

Courgette Dip

An oily, garlicky, lemony, delicious mess!
Prep Time 10 mins
Cook Time 1 hr
Course Side Dish, Snack
Cuisine Mediterranean
Servings 4


  • 1 deep-sided roasting dish - approx 20x30cm - with lid (or use foil). Line with baking paper if you want to minimise the effort to clean your pan afterwards, but I like the bits that stick to the bottom!


  • 3-4 medium to large courgettes (roughly 6-700gms in total), sliced into thick slanted ‘coins’ (2-3cms)
  • 3-4 tbsp extra virgin olive oil (I use Toplou Monastery Extra Virgin Olive Oil)
  • 2-3 medium to large ripe tomatoes, roughly chopped
  • 2 sprigs fresh oregano (you could also use rosemary, thyme or tarragon if you prefer. Dried is fine too, but adjust quantities down)
  • Large pinch of chilli flakes (I like using smoky Urfa, or Bart's Chipotle Chilli Flakes, but normal are great too)
  • 2 fat cloves of garlic, skin on but smashed slightly with the side of a knife
  • A good pinch of salt and a generous grind of black pepper (I use Cerebos iodised salt to help with my intake of iodine)
  • ½ an unwaxed lemon
  • Fresh chopped mint (or use dried)


  • Pre-heat oven to 160°
  • Place the 1st 7 prepared ingredients into the baking tray and mix well
  • Squeeze the lemon juice over the mix, then throw the lemon half into the tray as well – why not?
  • Cover and place in the oven for 45-60 minutes, stirring part way through
  • When cooked, the courgettes should be meltingly soft and unctuous (such a descriptive word!)
  • Remove the lemon and adjust seasoning to taste
  • I find this is best left to cool for a while, then served with mint sprinkled on top and extra lemon if you wish
  • Alternatively, store in the fridge to use later in wraps or quesadillas
  • Finally, given the amount of oil just used, avoid the bathroom scales for a while...
Keyword Courgette, Extra Virgin Olive Oil