Slightly adapted from Ottolenghi Simple
3 large zucchini
4 tbsp Ghee
6 cloves of garlic with skins
2 tsp of dried herbs (opt: parsley, mint, dill, thyme)
2 tbsp chopped mint
1 tbsp of chopped dill
1 tbsp of parsley
1 tbsp of lemon juice
1 cup of toasted almonds, chopped
Preheat oven to 425
Place zucchini in a bowl with dried herbs and melted ghee, salt and black pepper. Mix and transfer to a medium baking dish; the zucchini should form a single layer, cut side up and sitting slightly overlapping. Bake for 15 minutes, add garlic cloves and bake for another 15 minutes until zucchini softens and is golden brown. Set in colander and press zucchini a bit to release some of their liquids. Let cool.
Transfer contents to mixing bowl and squeeze garlic cloves out of their skin. Mash everything together with a fork- Stir in herbs and lemon juice and serve.
Sprinkle toasted nuts on top