Creamy baked zucchini and mushrooms recipe

Ingredients

• 2 oz (55 g) butter
• 1 lb (450 g) zucchini (courgettes), sliced
• Sea salt and ground black pepper to taste
• 5 oz (140 g) mushrooms, sliced
• 2 tsp dried oregano
• ¼ cup 2 fl oz Full-fat Greek yogurt

1. Melt the butter in a roasting pan in the oven at 400F.
2. Carefully toss the sliced zucchini (courgettes) in the hot butter, season well with sea salt and pepper,  and roast them in the oven for 10 minutes.
3. Carefully remove the roasting pan from the oven, add the mushrooms and oregano, and gently toss the veggies together.
4. Return the veggies to the oven and roast for another 10 minutes.
5. In a medium pan, warm the Greek yogurt gently.  Do not use fat-free yogurt!  It will separate and you’ll be very sad.  It will also look really ugly and curdled.
6. Carefully remove the roasting pan from the oven and spoon the zucchini and mushrooms into the warmed yogurt.  Stir well and heat gently for one more minute.