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.
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.