Slow-Cooked Honeyed Courgette Dessert

Preheat oven to 160°C (320°F).

Peel and seed the courgettes. Cut them into 1cm thick slices.

In an oven-safe dish, arrange the courgette slices in a single layer.

Drizzle the honey evenly over the courgettes.

Scatter the cubed butter over the courgettes.

Sprinkle the cinnamon, nutmeg, and salt over the dish.

Add the lemon juice and vanilla extract.

Cover the dish tightly with a lid or foil. Ensure the foil is securely sealed to prevent steam from escaping.

Bake in the preheated oven for 60 minutes, or until the courgettes are very tender and translucent. Check for doneness by piercing a slice with a fork; it should offer little resistance.

Remove from the oven and let cool slightly before serving. The courgettes will continue to soften as they cool.

Serve warm or at room temperature. Drizzle with extra honey if desired. Optionally, top with a dollop of Greek yogurt or a sprinkle of toasted almonds.