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