Roasted Courgette Recipe

Roasted courgette is my go-to side dish when I want something quick, full of flavour, and a little bit addictive. Thanks to modern supply chains and our awesome supermarkets, courgettes are available all year round. This recipe is a reliable choice any time you're craving something savoury, wholesome, and satisfying.

This recipe is particularly brilliant during the warmer months when courgettes are in peak season. But because we can always find it in our stores, I make it all year round—it’s too tasty not to. It works great as a summer BBQ side, a winter roast veggie option, or even tossed onto a salad or grain bowl. I usually check the stores ads, as courgettes are often on promotions.

There are different other ways to cook courgettes. They are absolutely healthy choice for a side dish or you can turn them into a breakfast fritters.

Ingredients

The humble courgette is mild, slightly sweet, and softens beautifully when roasted, making it the perfect canvas for bold flavours. Garlic powder is essential here—it's intense, punchy, and really clings to the courgette flesh, creating that signature garlic courgette taste. Dried thyme and oregano bring in earthiness and a touch of Mediterranean flair.

Freshly grated parmesan adds a salty umami hit and crisps up under high heat. The breadcrumbs? Just enough to give a golden crust without overpowering the veg. Lemon zest lifts everything with brightness, balancing the richness of the cheese. And let's not forget the vegetable oil—using a high-smoke-point option like avocado or sunflower oil is crucial since we’re roasting at 200°C. This prevents smoking and keeps everything tasting clean and not burnt.

See recipe card for quantities.

Instructions

This recipe is so easy, even total beginners can pull it off like a pro. The soak in cold, salted water is optional, but I really recommend it—it draws out any bitterness that sometimes lingers in courgettes.

This recipe works for oven and air fryer, instructions would be the same. I cook using airfryer function "Roast" at 200°C (400°F). Arrange spears skin side down and make them feel comfortable - do not overcrowd, leave some gaps between the courgettes.

Here's how I make it:

1. Step 1: Prep the courgettes. Cut them in half lengthwise, then slice each half into 8 spears. Soak in salted cold water for 20–30 minutes to reduce bitterness.

2. Step 2: Season. Pat the spears dry, then toss with your high-smoke-point oil, garlic powder, oregano, and thyme.

3. Step 3: Place the spears skin-side down on a baking tray or air fryer mat. Roast at 200°C (400°F) for 7-8 minutes.

4. Step 4: Mix parmesan, lemon zest, and breadcrumbs. Sprinkle over the courgettes and roast for 3-4 more minutes

Three Top Tips for Perfect Roasted Courgette:

Don't overdo it. Seven to eight minutes plus final 3-4 with toppings is all you need. Keep an eye out—courgettes go from perfect to mushy quickly. For me, the perfectly roasted courgettes are while they are already tender, but still a little bit firm. But definitely, not the overcooked and lifeless.

Space them out. Overcrowding traps steam, which leads to sogginess.

Skin-side down. This helps the inside cook through while the skin provides structure and holds shape.

Again some more notes: How To Avoid Soggy Courgettes:

This roasted courgette should come out tender with a bit of bite—not soft and soggy. Here’s how to get it just right:

Roast at high heat. A hot oven (200°C or 400°F) helps the courgettes caramelise and develop texture instead of turning to mush.

Give them space. Don’t overcrowd the tray—courgettes release moisture, and they need space for it to evaporate properly.

Skin-side down. Always arrange the spears with the skin touching the tray and the cut side facing up. This helps steam escape and keeps the tops crisp.

Watch the time. Start checking at 7 minutes—you're aiming for tender courgettes with a light char, not lifeless veg.

Substitutions and Seasoning Ideas for Roasted Courgette

Want a spicy kick? Add chilli flakes or smoked paprika. Swap thyme for rosemary or go citrusy with a squeeze of lemon juice before roasting. You could even replace parmesan with nutritional yeast for a dairy-free option.

Serving Suggestions

This roasted courgette is a brilliant side for grilled chicken, roast lamb, or pan-seared fish. Or enjoy it as a veggie appetiser with a yoghurt dip on the side. They’re fantastic as part of a picnic spread too.

Storage

These don’t store well, to be honest. The crispy topping loses its charm and courgettes go soggy by the next day. Best eaten fresh out of the oven.

FAQ

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Pairing

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Roasted Courgette

Print

This roasted courgette recipe is crisp on the outside, tender on the inside, and bursting with garlic, herbs, and cheesy goodness. Perfect for a quick and easy side dish.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 2 green courgettes
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 2 tablespoon freshly grated parmesan
• 1 tablespoon breadcrumbs
• 1 teaspoon lemon zest
• 1 tablespoon high smoke point vegetable oil (avocado, grapeseed, sunflower, or regular olive oil)
• Pinch of salt
• Cold water for soaking

Instructions

1. Cut the courgettes in half lengthwise, then each half into 8 spears. Soak in salted cold water for 20–30 minutes.
2. Drain and pat dry the spears. Toss with oil, garlic powder, oregano, and thyme.
3. Place spears skin-side down on a baking tray or air fryer mat. Roast at 200°C (400°F) for 7 minutes.
4. In a bowl, mix parmesan, lemon zest, and breadcrumbs. Sprinkle over courgettes and roast for 1 more minute.

Notes

Don’t skip the soak—it can make a big difference in bitterness.

Use freshly grated parmesan for best melt and crisp.

Air fryer version works just as well—same temp and time.

Add lemon zest just before serving for extra zing.

Serve immediately for the crispiest texture.