These roasted courgettes with lemon and garlic are simple to prepare and make a delicious side for many mains. A perfect way to use up extra courgettes.
🍴 Why you will love this recipe
When courgette season brings a glut, quick and flavorful recipes are a lifesaver. These roasted courgette wedges are roasted until golden and crisp at the edges, then brightened with garlic, lemon, parsley and mint for a simple, tasty side dish.
Roasting concentrates the courgette’s natural sweetness and produces tender centers with slightly caramelised skins.
📝 What you need
Ingredients
Courgettes — Use small or large courgettes; cut into wedges about the thickness of your little finger so they cook evenly.
Olive oil — Adds flavor and helps the edges crisp. Substitute sunflower or rapeseed oil if you prefer a neutral oil.
Herbs — Fresh parsley and mint pair beautifully with lemon and courgettes. Basil or thyme also work well.
👩🏽🍳 How to make your roasted courgettes
For a printable recipe with ingredient amounts and step-by-step instructions, see the Recipe section below.
Cut each courgette in half lengthways, then cut each half into eight wedges. Toss the wedges with olive oil, crushed garlic, salt and pepper.
Arrange the wedges on a large baking tray skin-side down and roast at 180°C (350°F / Gas Mark 4) for 25–30 minutes until golden at the edges but still holding their shape. Just before serving, add lemon zest, chopped parsley and mint and toss with the lemon juice.
🔪 Top Tips & FAQs
Serve the courgettes straight from the oven for the best texture and flavor.
Add the lemon juice only at the end to avoid turning the wedges soggy.
No — the skin is tasty and helps the wedges hold together when roasting.
They are the same vegetable. “Courgette” is common in British English, while “zucchini” is used in American English.
If you have a freezer, make and freeze soups or batch-cook courgette chutney. You can also use courgettes in curries, fritters or bakes to use up a surplus.
🍽 If you liked that…
You might also enjoy other plant-based recipes and preserves — chutneys, soups and simple vegetable curries make great use of extra courgettes.
-
Courgette Chutney with red peppers & tomato
-
Marrow Soup
-
Creamy Courgette Curry
-
Stir-fried Spring Greens with spring onions
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📖 Recipe
Lemon Roasted Courgettes with herbs
Kate Ford | The Veg Space
Ingredients
- 3 large courgettes
- 2 tablespoon olive or sunflower oil
- 2 cloves garlic, crushed
- 1 lemon (zest and juice)
- Fresh mint, chopped
- Fresh parsley, chopped
- Salt and black pepper
Instructions
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Trim the ends from each courgette. Slice in half lengthways, then cut each half into 8 wedges.
- Toss the wedges with the oil, crushed garlic and a generous seasoning of salt and black pepper.
- Spread the wedges on a large baking tray skin-side down so they roast evenly.
- Roast for 25–30 minutes until the edges are golden but the wedges retain their shape.
- Just before serving, sprinkle with lemon zest, chopped parsley and mint, and toss with the juice of half the lemon.
Notes
Serve immediately for the best texture. Add lemon juice only at the end to prevent sogginess.
Nutrition
Calories: 98 kcal
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