Roast Courgettes with Caper Pangrattato
By OcadoLife
Published on 28 August 2026
Sweet courgettes are the star of this Roast Courgettes with Caper Pangrattato side from chef and author Olivia Cavalli, whose cooking is influenced by her Italian nonna. Pangrattato is a herby crumb that brings extra flavour and crunch to the dish, and it works just as well on pasta too. If you want to make extra pangrattato, it’ll keep for up to 2 weeks in an airtight container in the fridge. Time and servings
1 hrTotal time
6Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 3 courgettes, halved lengthways
- 3 tbsp extra-virgin olive oil, plus 1 tbsp for drizzling (optional)
- 25g breadcrumbs
- 1 tsp capers, roughly chopped
- 10g parmesan, grated
- 1 tbsp chopped flat-leaf parsley
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Score the courgette flesh in a diamond pattern, brush with 2 tbsp of oil and season with salt. Place cut-side up in a roasting tin; bake for 35 mins.Step 2
Meanwhile, combine the breadcrumbs, capers, parmesan, parsley, 1 tbsp oil and a pinch of salt. With a fork, lightly mash the courgette flesh, then scatter over the mixture.Step 3
Return to the oven for a further 15 mins (approx.) until golden. Serve with a final drizzle of 1 tbsp oil, if liked.