Go Back
Close-up of charred roasted courgette chunks covered with summery dressing
Print Recipe

Easy Roasted Zucchini

Garlicky roasted courgette chunks drizzled with a fresh lemon and basil dressing.
Prep Time10 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: Other
Keyword: basil, courgette, garlic, lemon, roasted, vegan, vegetarian, zucchini
Servings: 4 as a side

Ingredients

  • 2 medium to large zucchini
  • 3 cloves of garlic
  • 1 lemon juiced and zested
  • A handful of fresh basil
  • 5 tablespoons extra virgin olive oil plus a little extra for roasting
  • Salt and pepper

Instructions

  • Preheat the oven to 200℃/gas mark 6/180℃ fan
  • Lightly bash the garlic in your pestle and mortar (or roughly chop). Cut the zucchini into roughly 10cm batons. Add the batons to a roasting tray in a single layer and toss them with the garlic, a tablespoon of the oil and a tocuh of salt and pepper. Roast for 25-30 minutes (or until lightly browned).
  • Whilst the zucchini is roasting, make the dressing by adding the basil to a pestle and mortar with a pinch of salt. Grind to a paste and then muddle in the lemon zest, juice and remaining olive oil.
  • When the zucchini are cooked, transfer to a serving plate and drizzle over the dressing.