Baked Zucchini with Rosemary & Garlic Oil

Serves 4

Ingredients 

• 6 medium zucchini
• Flaky sea salt 
• Freshly ground black pepper
• 2 Tbsp extra virgin olive oil
• 1 large clove garlic, peeled and finely chopped
• 1 Tbsp chopped rosemary
• 200g creamy feta
• ½ cup freshly grated parmesan

Method

1 Cut zucchini in half lengthways. Score the surface with a small sharp knife. Put zucchini in a shallow ovenproof dish lined with baking paper. Sprinkle with salt and grind over a little pepper. Put oil, garlic and rosemary in a small saucepan and heat gently to infuse the oil. Remove from heat just as the garlic is starting to colour. Spoon over zucchini halves.

2 Pat feta dry with paper towels then slice thinly. Arrange feta slices on zucchini halves then sprinkle with parmesan. Bake zucchini for about 25 minutes in an oven preheated to 190°C, or until the feta is golden and the zucchini have just started to lose their crunch. Serve hottish.