Roasted Sesame Baby Courgettes

We bought some baby courgettes on our last shopping trip and I finally got around to using them. They are a lot more fun to cook with than the regular sized zucchini and make for a great side dish or an accompaniment for breakfast too!


This recipe couldn’t be easier to prepare and make, so it’s perfect if you’re in a hurry for a quick side dish.

Ready for the oven

We ate our baby courgettes with oven-roasted trout (I’ll post a recipe for that soon… I keep forgetting to do so) and pan-seared shrimp.

Served with baked trout and pan-seared shrimp
Roasted Sesame Baby Courgettes
Recipe Type: Side Dish
Cuisine: Mediterranean
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 15-20 baby courgettes (baby zucchini)
  • 3-4 cloves garlic, sliced lengthwise or minced
  • olive oil
  • coarse sea salt, to taste
  • 1 tablespoon sesame seeds
  • 1 teaspoon cumin powder
  • juice of 1/2 lime
  1. Cut the bottoms (not the tops, where the flower would be) off the courgettes and slice in half lengthwise. (The reason I cut the bottoms is that if the courgette is starting to ripen and possibly rot, it’s an easy way to tell, since you are not peeling them.)
  2. Place them in an ovenproof dish, large enough so that they are spread out and not overlapping too much.
  3. Drizzle with olive oil (about 1 tablespoon or some more).
  4. Sprinkle with sea salt, sesame seeds and cumin powder.
  5. Squeeze the juice of half a lime overtop.
  6. Toss to mix well.
  7. Bake at 180C (350F) for about 25-30 minutes, until tender, stirring occasionally.


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