Wild Oregano and Orange Roasted Zucchini
This is a great all-rounder side dish that pairs well with Mediterranean-inspired meals. The dried wild oregano from Filippone is that little secret weapon that really takes the flavour up a notch.
Ingredients
6 zucchini
2 Tbsp olive oil
Grated zest of 1 orange
1-2 Tbsp Filippone wild oregano leaves
A pinch of chilli flakes
4 Tbsp Annabelle’s crème fraîche
3 Tbsp roasted hazelnuts, roughly chopped
Method
Preheat the oven to 180°C.
Cut the zucchini in half lengthwise and score the cut sides in a crosshatch fashion. Sprinkle with salt and leave for 30 minutes.
After 30 minutes, pat the zucchini dry and arrange on a baking paper-lined oven tray. Mix the olive oil with the orange zest, oregano, and chilli flakes and brush over the cut halves. Season with salt and bake for 30 minutes, or until tender when pierced with a knife.
To serve, spread the crème fraîche onto a platter. Top with the zucchini halves, then sprinkle over the hazelnuts and herbs.