Roasted Courgette / Zucchini
A quick, easy and tasty way to serve courgette as a side dish. Roasting at a high temperature allows the courgette to get some browning before it turns mushy.
Servings: 5
Calories: 75kcal
Ingredients
- 4 Zucchini
- 1½ tablespoon Olive Oil
- 1 teaspoon Italian Herbs (seasoning)
- ½ teaspoon Salt (skip if making for baby/toddler)
- 2½ tablespoons Parmesan Cheese
Instructions
- Preheat oven to 240°C / 450°F (220°C fan)
- Trim the ends off the courgette and cut into sixths lengthwise (halve lengthways then cut each half into 3 lengthwise spears).
- Place courgettes on a large baking tray and coat in the olive oil, Italian herbs and parmesan cheese.
- Arrange the zucchini, skin side down, on the baking sheet. Do not overcrowd and be careful not to overlap the spears. (Depending on the size of your baking tray you may have to split over two trays.)
- Place in the oven and bake until the courgettes are tender and parmesan golden, about 12 minutes.
- Remove the courgette from the oven and serve immediately
Video
Notes
If making for a baby, skip the salt and parmesan to keep sodium levels down.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 285mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 1mg