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Roasted Courgette with Mint & Almond

Preparation time: 

Simple to execute, and even easier to eat, this courgette dish is fresh, sweet and nutty. Courgettes are in season so make the most of them. When roasted, their charred edges are sweet and intense—addictive! Enjoy alongside some summer cooking of grilled meats, or anitpasti.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!


6 as side


    1. Preheat the oven to 200°C (392°F).
    2. Toss the courgette slices in a glug of olive oil so that they’re lightly coated. In a single layer, lay the slices on a two baking trays (don’t overcrowd the slices as they will sweat, rather than turning golden brown). Sprinkle with salt and pepper and roast in the oven for about 30 minutes, turning after about 20 minutes so they develop an even, golden hue on both sides. 5 minutes toward the end of cooking, roast the almonds in a separate tray until golden and fragrant, then roughly chop and set aside.
    3. While the courgette and almonds roast, prepare the dressing. Simply mix together the lemon juice with two tablespoons of olive oil, and a pinch of salt and pepper.
    4. Toss the golden courgettes in the dressing and top with chopped almonds and mint.
    5. Serve warm or cold as a side alongside your favourite meats and cheese.

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