Roasted courgette with preserved lemon and oregano (Greek)

  • Preparation Time15 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyEasy
2 large courgettes
120ml olive oil
1 tbsp fresh lemon juice
1 garlic clove, diced
1 tbsp chopped shallots
1 tsp chopped fresh parsley leaves
1 tsp chopped fresh oregano leaves
Salt and freshly ground black pepper
80g kalamata olives
1/2 tbsp chopped preserved lemon, store-bought or homemade
1) Preheat the oven to 190C/Gas mark 5. Put a roasting pan in the oven to preheat.

2) Cut the courgettes in half lengthwise, then cut across into thirds. Put the courgette into a bowl and add the olive oil, lemon juice, garlic, shallots, parsley and oregano, and season with salt and pepper, to taste. Toss to combine.

3) Carefully remove the hot roasting pan from the oven and add the courgette mixture. Put the pan back into the oven and roast for 3 minutes. Remove and stir in the olives and preserved lemon. Return the pan to the oven and cook for about 3 to 4 minutes – don't let the courgette get too soft. Transfer to a serving bowl and serve immediately.

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