Slow-Cooked Herbed Courgettes with Feta

Preheat oven to 325°F (160°C).

In a large mixing bowl, combine the sliced courgettes, olive oil, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and black pepper. Toss well to coat evenly.

Transfer the courgette mixture to a stovetop-safe casserole dish or Dutch oven. Pour the vegetable broth over the courgettes.

Cover the dish with a lid and place it in the preheated oven.

Bake for 30 minutes, or until the courgettes are very tender and have released their juices. The liquid should have reduced slightly.

Remove the dish from the oven and let it cool slightly for a few minutes.

Stir gently and then sprinkle crumbled feta cheese over the top.

Garnish with fresh chopped parsley before serving. Serve warm.