Ingredients
- 500g courgettes, each cut lengthwise twice & cut in half across the middle
- Salt and freshly ground black pepper
- 3 cloves garlic, sliced thinly
- 1 sprig fresh rosemary, thyme and sage
- ΒΌ cup olive oil
- Freshly grated parmesan cheese (optional)
ROAST COURGETTES/ ZUCCHINIS Serves 4 as a side dish
Method
- Preheat oven to 200C Make sure the oven rack is higher in the oven as this will give the courgettes more colour
- Place the courgettes in a bowl along with the garlic, herbs and seasoning
- Toss to combine
- Place on baking tray and cook in preheated oven on the top rack
- Set the timer for 5 minutes and check to see if the courgettes are beginning to colour at the end of 5 minutes
- If not, continue to cook for 2 or 3 minutes at a time until the courgettes begin to brown
- Once they begin to brown, remove from oven, sprinkle over a little more sea salt flakes and a grate or two of fresh parmesan
- The parmesan is optional but will bring the dish to life
- Serve
Comments
It is coming to the end of the season for courgettes and the time to welcome their robust cousins the marrow. However one more courgette recipe is called for! I like to roast the courgettes at this time of the year as they seem a little more tough.
Special thanks to Te Mahanga for the courgettes used in this dish.
For a printable version of this recipe please click here
