Roasted Courgettes

It’s the end of the growing season, but I still have a shed load of zucchinis to get rid of. I’ve done courgetti and fried courgettes which are both really nice for the most part. However, a downside to both is that they can get mucky very fast. They still taste good, but if you don’t like slimy texture in your mouth, it will be a thumbs down.

Mine are way bigger!

Enter my lovely wife who did not like the sliminess of some of courgetti I whipped up. “Why don’t you try roasting them?” she asked.

To the internet!

There weren’t that many recipes out there but there were a couple. Taking a gander, this is what I came up with. Most of them turned out very nice. They were much drier and firm. The taste was delicious.


  • Courgettes cut into medium wedges (one or two small courgettes per person)
  • A tablespoon of butter
  • Garlic powder
  • Salt
  • Pepper
  • Dried Thyme


  • Heat the oven to 200 °C.
  • Put the butter in the roasting pan and put in the oven to melt for a minute.
  • Take the pan out of the oven and put the courgettes in. Mix them around well making sure they get covered in butter.
  • Sprinkle salt, pepper and garlic powder on the courgettes.
  • Put in the oven for ten minutes.
  • Take out, flip the courgettes and sprinkle the thyme on.
  • Roast for ten more minutes.


It will take a little experimenting to get the wedge sizes right. You’ll discover if they’re a little too small, they’ll start to break down and go soft.

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