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roast courgettes wedges

Lemon Roasted Courgettes with herbs

Kate Ford | The Veg Space
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!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine British
Servings 4 servings
Calories 98 kcal

Ingredients
  

  • 3 large courgettes
  • 2 tablespoon olive or sunflower oil
  • 2 cloves garlic
  • 1 lemon
  • fresh mint
  • fresh parsley

Instructions
 

  • 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.

Video

Notes

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.

Nutrition

Serving: 1servingCalories: 98kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 427mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 41mgCalcium: 33mgIron: 1mg
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