Roasted Zucchini

Ingredients

• 2 large (700 g)courgettes, skin on, trimmed and cut into 2.5 cm slices
• 30 ml (2 tablespoons)avocado oil
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon)dried marjoram
• 2.5 ml (½ teaspoon)paprika
• 2.5 ml (½ teaspoon)salt
• 0.6 ml (⅛ teaspoon)pepper
• 2.5 ml (½ teaspoon)garlic powder
• 30 ml (2 tablespoons)nutritional yeast, or freshly grated Parmesan
• 2.5 ml (½ teaspoon)chilli flakes
• 15 ml (1 tablespoon)fresh parsley, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C. Line a large baking tray with baking parchment and set it aside.

2. 2

   Slice the courgettes

   Trim off and discard the ends. Leave the skin on and use a sharp knife to cut the courgettes into slices about 2–2.5 cm thick.

3. 3

   Season the slices

   Put the courgette slices in a large mixing bowl. Add the oil, salt, pepper, paprika, garlic powder, oregano, marjoram and nutritional yeast, or Parmesan if using.

4. 4

   Coat evenly

   Toss the slices until each one is covered with the oil and seasoning mixture.

5. 5

   Arrange on tray

   Spread the slices in a single layer on the prepared baking tray, leaving space between them so they do not touch or overlap.

6. 6

   Roast until golden

   Bake on the centre rack for 15–18 minutes, until the tops are golden and the centres are slightly soft but still firm. Check with a toothpick and avoid overbaking, which can make the courgettes mushy.

7. 7

   Serve straight away

   Serve immediately, with any optional serving ingredients if desired.

What is roasted courgette?

Roasted courgette is a straightforward American-style side dish in which sliced courgette is seasoned and baked until lightly browned. This version combines dried herbs and paprika with nutritional yeast, which adds a savoury note without using cheese.

The method works by keeping the slices in a single, spaced-out layer, so they roast rather than steam. A short bake also helps the centres stay firm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 93 calories, 2g protein, 6g carbs, 8g fat.

The courgettes provide most of the carbohydrates, while avocado oil contributes most of the fat; the nutritional yeast or Parmesan adds some protein. Balance the side with a protein-rich main and another vegetable for a fuller plate.

Choosing and cutting the courgettes

Skin on: The courgettes are left unpeeled, so there is no need to remove the skin before slicing.

Even slices: Cut them about 2–2.5 cm thick. Similar-sized pieces are more likely to cook at the same rate.

Building the seasoning

Herbs and spice: Oregano and marjoram bring a savoury, aromatic flavour, while paprika and garlic powder season the oil coating.

Savoury finish: Nutritional yeast is the listed option, with freshly grated Parmesan offered as an alternative. Toss thoroughly so the seasoning is distributed over the slices.

Getting the texture right

Space matters: Arrange the slices without touching or overlapping. Crowding traps moisture and makes it harder for the tops to turn golden.

Doneness cue: The courgettes should be slightly soft in the centre but still firm, with golden colour on top. Check with a toothpick and take care not to leave them in until mushy.

Timing the roast

Oven heat: Roast at 220°C on the centre rack for 15–18 minutes. Start checking towards the earlier end of that range, since slice size and oven performance can affect timing.

Serve promptly: The recipe recommends serving the courgettes immediately, while their roasted texture is at its best.

Serving ideas

Fresh finish: Chopped parsley and chilli flakes are included in the ingredients list and can be used as finishing touches when serving.

On the plate: Pair the courgettes with a protein-rich main and another vegetable or grain for a more substantial meal.

Recipe notes & tips

• Keep the skin on, as directed, and trim only the ends.
• Cut the courgettes into evenly thick slices for more consistent roasting.
• Use a large tray so the slices can sit in one uncrowded layer.
• Check the centres with a toothpick after 15 minutes.
• Serve as soon as they come out of the oven for the firmest texture.

Variations

• Use Parmesan: Swap the nutritional yeast for freshly grated Parmesan, as suggested in the ingredients.
• Add chilli: Include the listed chilli flakes for a more pronounced spicy finish.
• Finish with parsley: Scatter chopped fresh parsley over the courgettes when serving.
• Change the oil: Use another cooking oil in place of avocado oil if needed.

Common mistakes to avoid

• Peeling the courgettes: Leave the skin on as directed.
• Cutting uneven slices: Aim for pieces about 2–2.5 cm thick so they cook more evenly.
• Overcrowding the tray: Leave gaps between slices to help them roast rather than steam.
• Overbaking: Check at 15 minutes and remove the slices once tender but still firm.
• Skipping the toss: Turn the slices through the oil and seasonings until they are evenly coated.

How to store

Store leftovers in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months. If frozen, thaw in the refrigerator the day before serving and reheat until hot.

Frequently asked questions