These delicious roasted courgettes with lemon and garlic are so easy to make, and a delicious side dish for all sorts of mains. A great way to use up surplus courgettes!
🍴 Why you will love this recipe
When courgette season strikes and we have a big glut, I'm always looking for easy ways to use up courgettes in different ways. These lovely roasted courgette wedges are so easy to pop in the oven, and a delicious side dish to pair with many main courses.
Roasted with garlic, and tossed in fresh parsley, mint and lemon, they are packed with flavour.
Roasting intensifies the natural flavour of the courgettes, and they come out of the oven with crispy, golden edges and soft insides.
📝 What you need
Courgettes This is a great way to use up a glut of courgettes from your garden or veg box. You can use small or large courgettes, just cut them into wedges roughly the size of your little finger to ensure even cooking.
Olive oil gives a lovely subtle flavour to the roasted courgettes, but you can use a flavourless oil like sunflower or rapeseed if you prefer.
Herbs I like to use a combination of fresh mint and parsley which are a perfect match with the lemon and courgettes, but use whichever herbs you prefer - basil or thyme are also an excellent pairing.
👩🏽🍳 How to make your roasted courgettes
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Cut the courgettes in half then each half into eight wedges. Toss the wedges in olive oil, crushed garlic, salt and pepper.
Tip the wedges onto a large baking tray and turn them all skin-side down. Roast for 25-30 minutes until golden brown. Just before serving, scatter with lemon zest, chopped parsley and mint and toss through the lemon juice.
🔪 Top Tips & FAQs
These roasted courgettes are best served as soon as they come out of the oven, so time your meal so they don't sit around for too long.
Leave off the lemon juice until the last minute, so the courgette wedges don't turn soggy.
No, there's no need to peel courgettes - the skins are delicious.
They are the same thing - Courgette is generally used in British English speaking countries, and Zucchini in American English speaking countries.
If you have a freezer, batch cooking this delicious Roasted Courgette Soup with peas and basil and freezing it in individual portions is a wonderful way to use them up.
Or try making a big batch of Courgette Chutney - you could give away jars of matured chutney as homemade Christmas presents!
This Creamy Courgette Curry is also a lovely main meal.
Lemon Roasted Courgettes with herbs
- 3 large courgettes
- 2 tablespoon olive or sunflower oil
- 2 cloves garlic
- 1 lemon
- fresh mint
- fresh parsley
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Trim the ends from each courgette. Slice in half then slice each half into 8 wedges.
- Toss the wedges in the olive oil, crushed garlic and season generously with salt and black pepper.
- Tip the wedges onto a large baking tray and turn them over so they are all skin down.
- Roast for 25-30 minutes until the edges are turning golden brown, but the wedges have kept their shape and not turned soggy.
- Just before serving, scatter the wedges with the lemon zest and finely chopped parsley and mint, and toss through the juice of half the lemon.
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding