Slow Roasted Courgettes

Arguably the best way to use a glut of courgettes! Slowly-roasting the courgettes gives them a more intense flavour and turns the texture into a very spreadable consistency that is just great for topping sourdough toast.


  • 2 courgettes, cut into 2cm thick batons
  • 2 tbsp olive oil
  • 3 unpeeled garlic cloves
  • juice of quarter of a lemon
  • pinch sea salt
  • chilli flakes (optional)


  1. Toss the courgette and garlic cloves (whole and unpeeled) in the olive oil, season with sea salt and spread out in a roasting pan
  2. Roast at 140c for one hour
  3. Remove from the oven. When cool enough, squeeze the garlic out of its skin and mash with the courgette using a fork.
  4. Add chilli flakes if using, and a squeeze of lemon juice.