Chilli & Lemon Courgettes

20 Jun 2021
Chilli & Lemon Courgettes

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


I created this recipe to use up the courgettes I received in my Crop Drop bag. It has all the things I like: garlic, chilli and citrus (though ginger is being left out of this one). I like to make this one quite spicy but if you'd like a milder flavour, go easy on the chilli flakes. An alternative would be to use the milder Gochugaru (Korean Red Pepper Flakes), which can be easily found in most Asian supermarkets. 



5 Courgettes – trimmed and quartered

1 tsp Groundnut Oil

1 tsp Red Chilli Flakes 

1 tsp Garlic Pepper

Zest of 1 Lemon – save some for garnish



Preheat oven to 180C Fan.

Add all the ingredients to a large bowl and toss to cover the courgettes in the spices.

Line a baking tray with baking paper and place the courgettes on the tray.

Bake for 30 – 40 minutes.

Garnish with the zest and a little squeeze of lemon juice.

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