INGREDIENTS

Bread Crumbs

½ loaf day old bread

Courgettes

8 baby courgettes, halved

60g breadcrumbs

4 cloves garlic, minced

120g parmesan

3 tbsp extra virgin olive oil

salt and pepper

Dip

1 meyer lemon (tip : If you can’t find a meyer lemon we recommend using the juice of ½ a lemon and ½ an orange)

1 lemon

60ml olive oil

3-4 cloves garlic

1tbsp fresh thyme

salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 200°C or 180°C fan or Gas Mark 6
2. Slice the bread into cubes then place on a If You Care Parchment Paper lined baking tray and bake for 10 minutes.
3. Once cooled, place bread cubes in a food processor and pulse until the size of grains of rice.
4. Halve the courgettes, then place in a bowl and toss with 1 tbsp olive oil, then set aside.
5. Place another sheet of If You Care Parchment Paper on a baking tray, then set aside.
6. Mix together breadcrumbs, garlic, parmesan, and salt and pepper then dip courgettes and place each piece flesh side up on the Parchment lined baking tray.
7. Bake for 35 minutes or until golden brown.
8. Meanwhile, make dip by whisking together juice of 1 lemon, 1 meyer lemon (or the juice from 1/2 a lemon and ½ and orange), olive oil, garlic, salt and pepper and set aside.
9. Serve courgettes immediately with dip!