Roast Courgette with Lemon and Garlic

Easy roast courgette flavoured with garlic, lemon, and sea salt.

A delicious courgette side dish that goes brilliantly with chicken, fish, or even stirred through pasta!

I make these quick oven roasted courgettes all the time during courgette season because I always have too many!

This recipe is perfect if you've got loads of courgettes in the summer. It's also great if you're looking for a light, healthy, and tasty side dish.

Using just a little oil keeps it light, and the lemon and garlic give it a Mediterranean twist that goes well with lots of main dishes.

Have you seen my courgette and tomato bake? Another delicious courgette recipe to try.

Jump to:

• ✔️ Why should you try it?
• 🛒 Ingredients
• 🔪 How to roast courgettes
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ Frequently asked questions
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

1. Roasting courgettes is a simple and easy cooking method. It takes minimal prep, and the oven does most of the work. You could also try air frying them for a quick alternative.
2. Roasting is perfect for using up a glut of courgettes. If you have a garden bounty or bought too many, roasting a big batch is a fast and easy fix.
3. Roasted courgettes are versatile. They make a great side dish, can be added to salads, or mixed into pasta. Feel free to experiment with different seasonings to change up the flavour.

🛒 Ingredients

Courgettes (zucchini) - 5 medium courgettes, cut into 5 cm pieces and then quartered.

Lemon - the juice of half a lemon is needed, but for extra zing use the zest as well.

Garlic - 1 clove roasted in its skin imparts a subtle garlic flavour.

Olive Oil - for roasting.

Salt - sea salt is best to use.

Parsley (optional) - for garnish.

🔪 How to roast courgettes

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Wash your courgettes, then cut them into roughly 5cm pieces. Cut each 5 cm piece into quarters.

Two: Place the courgette pieces into a roasting tray and drizzle over the olive oil, lemon juice, sea salt, and place the garlic clove (in its skin) in the middle of the roasting tray.

Three: Roast in the oven for 25-30 minutes until golden and tender.

🍴 Serving suggestions

Serve the roast courgettes with roast meat such as lamb or chicken, along with other veggie side dishes like slow cooker red cabbage, creamed cabbage, and tenderstem broccoli.

It's also great with air fryer chicken breasts and honey glazed salmon.

My kids love it as a side to this cheesy tortellini bake too!

📖 Variations

• Roast other summer vegetables alongside the courgettes for a more colourful dish. Think aubergine, peppers, or cherry tomatoes.
• In addition to, or instead of, garlic, consider using other herbs and spices. For instance, thyme, rosemary, or oregano would work well. For a kick, try a sprinkle of chilli flakes.
• Near the end of the roasting time, sprinkle some feta, goat cheese or Parmesan over the courgettes. The heat will soften the cheese, adding a creamy contrast to the roasted veggies.
• For some extra crunch, toss in some pine nuts or pumpkin seeds about 10 minutes before the end of the roasting time.
• You could swap out the lemon for another citrus, like lime or orange.
• After roasting, drizzle the courgettes with a balsamic glaze for a sweet and tangy finish.

🥡 Storage

Roasted courgette are best eaten fresh out of the oven. They can be stored in the fridge for up to 5 days. They can be enjoyed cold in a salad or reheated in the oven or air fryer.

❓ Frequently asked questions

😋Related recipes

More courgette recipes to try!

Recipe