Roast Courgette with Lemon and Garlic
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 5 Courgettes
- 1 Lemon
- 1 Garlic Clove
- 1 tbsp Olive Oil
- ΒΌ tsp Sea Salt
- Β½ tbsp Parsley (optional)
Method
- Preheat the oven to 180Β°c (160 fan/ 350F/ Gas 4).
- Cut the ends off the courgettes then chop into roughly 5 cm lengths. Cut each piece into quarters and lay in one single layer in roasting tin.
- Drizzle over the oil, the juice of half a lemon, sea salt and place the garlic clove in the centre of the tray (skin on).
- Roast for 25 -30 minutes until tender. Sprinkle with chopped parsley if using.