My Roasted Parmesan Courgettes Zucchini are simple to prepare and succulent to eat. Enjoy these vegetables as part of a sharing platter of nibbles or serve as a side dish with meat or fish.

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This is a delicious way to prepare courgettes for dinner.

Roast courgettes. Preheat the oven to 220C425FGas Mark 7 Place the courgettes in a roasting tin add the olive oil toss to coat and roast for 20-25 minutes turning occasionally. Dice or thickly slice the courgette season and toss with olive oil then roast for 30 minutes turning halfway till caramelised and cooked via. Make a layer of some of the courgette slices on a serving dish sprinkle with some of the garlic parsley and basil season with salt and pepper and drizzle with olive oil.
Courgettes can be eaten raw or cooked sliced thinly and dressed with a little salt and olive oil for a great addition to salads or you could try making courgette spaghetti by spiralizing. Step two - Grab your courgettes wash them cut and quarter them. Courgettes are also wonderful diced or sliced and stirred into currys soups and stews as theyre wonderful at soaking up flavours.
Whisk together the lemon juice and olive oil then drizzle over the courgettes. Courgetti as it is now known is even available in supermarkets ready-made but making your own is much fresher and will have a better flavour. How to roast courgettes.
Brush the courgettes on both sides with oil and season them. Roast in the oven for 30 minutes then spoon into a warm serving dish and sprinkle with the chopped mint. Its one of the most delicious ways to use up zucchini without putting in a lot of.
Put the courgettes in a roasting dish in a single layer. Heat the oven to 200Cfan 180Cgas six. Step one - Preheat your oven to 200 degreesgas mark 6.
This easy roast courgette recipe takes minutes. Roasting zucchini or courgette is a simple way to bring out the very best in this summer vegetables flavor. Each serving provides 110kcal 2g protein 7g carbohydrate of which 6g sugars 75g fat.
Sear to colour for 2-3 minutes on either side then arrange cut-side up in a large roasting dish. Skin and coarsely chop the tomatoes. Step three - Scoop out seeds with a spoon but avoid taking out too much flesh You could do this before quartering them.

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