Garlic Roasted Courgettes

    20 minutes

    Courgettes roasted in olive oil with garlic, Italian seasoning, salt and pepper make a great vegetable side. By not adding too much, you really taste the courgette.

    43 people made this

    Serves: 4 

    • 2 courgettes
    • 1/4 cup olive oil
    • 3 cloves garlic, minced, or more to taste
    • 1 teaspoon Italian seasoning
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 230 degrees C.
    2. Trim the ends from the courgette then cut each in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each. Toss the courgette with olive oil and garlic in a bowl; place into a shallow baking tray. Sprinkle with salt and black pepper.
    3. Roast the courgette until the spears and garlic start to brown, 5 to 10 minutes. Check the after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

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    Reviews in English (40)


    This is great. I used one zucchini and one yellow squash and tossed in a few nice quartered mushrooms for texture. With 5-7 minutes left on the roasting time I threw in a nice handful of grape tomatoes for color. Lovely presentation and delicious.  -  19 Jul 2011  (Review from Allrecipes USA and Canada)


    This is excellent! Both of my boys are picky eaters and they gulped this down. Didn't use as much oil and used Lowry's seasoning salt instead. Never have any left over.  -  02 Jul 2011  (Review from Allrecipes USA and Canada)


    I didn't use quite as much oil as the recipe calls for, and just used some garden herbs that I have on hand. This is an easy, tasty recipe! Thanks!  -  30 May 2011  (Review from Allrecipes USA and Canada)