Oven-Baked Courgettes

Featured in the Vegetronic cookbook, this oven baked courgette recipe is enhanced with garlic, tomatoes and thyme. A tasty and simple vegetarian side dish idea!

Alexis Gauthier: Vegetronic
Alexis Gauthier


Alexis Gauthier gives us this scrummy vegetable side-dish, taken straight from his book Vegetronic.

Serves 4


800 g ripe plum tomatoes
3 tbsp olive oil
1 garlic clove
Black pepper
1 tbsp sugar
4 sprigs fresh thyme (lemon thyme can also be used)
600 g courgettes (fattest you can find)
2 tbsp grated Parmesan


Preheat the oven to 120°C.

Remove the peduncle (inside stalks) of each tomato and wash them under very cold water for 20 seconds. Drain and dry. Cut them in 1/2cm-thick slices.

Put some olive oil in a large roasting tray and rub the garlic clove over it. Line slices of tomato in the dish and add salt, pepper, sugar and a little fresh thyme. Sprinkle on a bit of olive oil and put in the oven for 10 minutes.

After 10 minutes, open the oven door slightly – you can use a wooden spoon to prevent the door from closing fully. Let the tomatoes dehydrate and concentrate their taste for a further 30 minutes.

Meanwhile wash the courgettes and cut them into 1/2cm-thick slices. Put them in a vegetable bowl and toss in olive oil with salt and pepper.

When the tomatoes are ready, alternate them with the courgettes in a pot. Sprinkle over the Parmesan and the remaining thyme.

Put the oven to grill position and finish with a little grilling of the Parmesan and thyme tops. Serve very hot. You will be amazed by the smell of thyme, Parmesan and tomato gratin. So memorable!

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