Roasted Courgettes Achieve Crispy Texture with Simple Oven Technique

A common problem when baking courgettes is that they become soggy and water‑logged despite a hot oven. The issue often stems from using a deep baking dish that traps steam and from salting the vegetables before cooking, which draws out moisture.

The recommended method spreads sliced courgettes on a wide baking sheet in a single layer, allowing air to circulate and excess water to evaporate. Season with olive oil, garlic, Herbes de Provence, pepper, and finish with a pinch of fleur de sel after roasting. Optional grated Parmesan adds extra flavor and a golden crust. This approach yields firm, golden‑edged courgettes with a tender interior, avoiding the mushy texture typical of the traditional deep‑dish method.