Easy Oven Baked Courgette Slices
Roasted courgettes! An easy oven baked recipe that’s versatile, tasty and easy to make. It’s flavoured with salt and black pepper for a simple side to suit any meal.
If you’re looking for a quick, easy and tasty side dish… then you’ve just found it! These roasted courgettes (also known as zucchini) are fresh, seasoned and definitely not soggy.
It’s cut into slices and roasted in olive oil with salt and black pepper. Plus, it makes a healthy side dish guaranteed to please everyone.
You can season courgettes with whatever you like; they make a great base. Adding flavours like garlic and herbs are my absolute favourite for the best roasted courgettes ever!
Why You’ll Like This Recipe
There are so many reasons why you’ll like this recipe, let me start by saying it’s ready in just 20 minutes!
- Very minimal prep time.
- They go with pretty much any meal!
- Very versatile; you can enhance the flavours with garlic and seasonings of your choice.
- A great and tasty way to use up leftover courgettes.
Cooking courgettes is very easy, that’s one of many reasons why they’re so popular. You’re simply slicing it, adding oil and seasonings, then popping it in the oven. Once roasted, they come out slightly crispy around the edges and tender in the middle.
Watch How To Make It
Roasted Courgettes (Zucchini)
Light and tender with a slight crunch, all things baked courgettes should be. You may know it as zucchini or even baby marrow.
Though I love my oxo roast potatoes and marmite roast potatoes, when looking for a low carb side dish, these courgettes are one of my favourites.
It’s healthy, tasty, low in calories and very nutritious.
Do You Peel A Courgette Before Cooking?
Courgettes do not need to be peeled before cooking in the oven as the skin is edible. I do like to trim the ends off; if you don’t like the skin, then you can peel the skin before cooking it.
Below are the few ingredients needed for this recipe:
- Courgettes: I used 2 medium sized courgettes to feed 2 people, but you can also use 2 large courgettes. You can change the number of courgettes used to suit the amount of people it’s feeding.
- Oil: I used avocado oil, but you can also use olive oil, vegetable oil, sunflower oil or any other oil suitable for roasting.
- Salt & Black Pepper: Add salt and black pepper to taste.
What Seasonings Should I Add?
One thing about courgettes, they are quite mild in taste which means they’re the perfect vegetable for building flavour.
My go to flavours is garlic and rosemary, they go so well with sliced courgettes. For a little bit of a tang, you can squeeze lemon or lime juice over it once baked.
You could also add grated cheese like cheddar or Parmesan to build even more flavour and add a delicious cheesy twist.
How To Make Roasted Courgettes (Zucchini)
Below is a step-by-step guide on how to make roasted courgette slices in the oven. Full recipe instructions are on the recipe card:
Preheat your oven to 200°C (gas mark 6, 180°Fan) and line a roasting tray with parchment paper.
Wash the courgettes and cut the top and bottom of the courgettes off. With a sharp knife, slice the courgettes lengthways into 0.5cm to 1cm slices.
Place the sliced courgettes onto a lined roasting tray. Drizzle oil and brush it evenly over the courgettes, then sprinkle salt and black pepper on top.
Place the sliced courgettes in the oven and roast for 15 to 20 minutes or until softened and slightly crispy around the edges. Serve freshly baked or eat them cold.
Tips To Prevent Mushy & Soggy Roasted Courgettes
Nobody want’s mushy courgettes, so below are a few ways to avoid this:
Use A High Temperature: These courgettes are oven roasted on a high temperature for a short amount of time. This is key for a firm and tender texture. If you roast on a low and slow temperature, then they’re likely to get mushy.
Don’t Add Liquid: Avoid adding any liquid to the courgettes, they have a high-water content already.
Try Salting: Salt is known to draw out moisture, so sprinkling salt on top of the courgettes for at least 15 minutes is said to draw some water out. You’ll have to rinse the salt off and pat it dry before baking.
Roast Skin Side Up: Naturally, I like to bake courgettes with the skin to the tray, but this can help hold liquid within. Roasting skin side up allows the liquid to seep into the tray. This is a good method to try if you’re cutting the courgettes in half.
Can I Make Roasted Courgettes In Advance
I recommend eating courgettes straightaway, though you can also eat them cold. As courgettes have a high-water content, when reheating you may find the courgettes become a little mushy.
You can make them one day or two days ahead, but the texture when reheating won’t be exactly as it was freshly baked. However, they will still taste delightful.
If you do have any courgettes leftover, store in an airtight container keep in the fridge for up to 2 days.
How To Serve?
I like to serve oven baked courgettes with roasted honey mustard gammon or crispy chicken goujons. It makes a delicious meal that’s easy and filling.
You can also dip them into homemade garlic mayo or this peppercorn sauce – this combo is a dream come true.
More Roasted Vegetable Recipes
- Oven Roasted Aubergine
- Mini Cubed Potatoes
- Honey Roasted Carrots And Parsnips
- Oven Baked Fries
- Roasted Broccoli
Roasted Courgettes (Zucchini) Oven Baked
- 2 Courgettes
- 2 tbsp Olive Oil (Or Oil Of Choice)
- Black Pepper To Taste
- Salt To Taste
- Preheat your oven to 200°C (gas mark 6, 180°Fan) and line a roasting tray with parchment paper.
- Wash the courgettes and cut the top and bottom of the courgettes off. With a sharp knife, slice the courgettes lengthways into 0.5cm to 1cm slices.
- Place the sliced courgettes onto a lined roasting tray. Drizzle oil and brush it evenly over the courgettes, then sprinkle salt and black pepper on top.
- Place the sliced courgettes in the oven and roast for 15 to 20 minutes or until softened and slightly crispy around the edges. Serve freshly baked or eat them cold.
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Thanks for the recipe.