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Roast Courgettes with Caper Pangrattato

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.