Pre heat oven on 180C
Cut all the zucchini long ways in half, leaving the tips on.
Lay them out along 2 baking trays, inside up.
Drizzle with the olive oil
Bake for 20-30mins until tender – squeeze them gently and if they squeeze a little to the touch, they’re cooked.
NOTE: Do not salt them for roasting. It will make them soggy and draw too much moisture at this stage.
Then, either warm or cool depending on what you’re after mood-wise, arrange your zucchini halves in your presentation tray.
Sprinkle all your ingredients along the zucchini to the level at which you want to adorn them. I love generous flavours, so I use quite a bit, but if you like subtlety, you can sprinkle less.
I do dukkah then herbs, then curd, then almonds, then pomegranate. Then I season and squeeze a little hint of citrus along the dish for a bit of zing and a final drizzle of olive oil if you feel you want to.
Plate look messy around the edges? Grab a paper or tea towel and wipe around the edges to clean it up.
What you’re left with now is a dish that has it all – sweet, salty, bitter, crunchy, nutty, soft, herbacious… The lot. It’s so delicious, light, rich and fresh all at once and is one of my favourite ways to do a 2 zuuchini for myself, all ingredients reduced, for 2 simple mid week meals with 2 different accompaniments for variety during the week when working from home.
You’re also left with something that – while being ridiculously simple to assemble – is a show stopper that crowds love and people think you’re an amazing cook for producing. I am all about making you look good and feel relaxed with minimal effort.