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courgettes provencal on a plate.

Roasted Courgettes Provençale

Baked courgettes filled with Gruyere cheese, panko, garlic and parsley for a rich, crispy topping.
5 from 12 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course, Side Dish
Cuisine French
Servings 4
Calories 132 kcal


  • roasting dish
  • sharp knife
  • Grater


  • 2 courgettes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic
  • 2 tablespoon parsley
  • 50 g Gruyere cheese
  • 1 tablespoon olive oil
  • 30 g panko


  • Put the breadcrumbs in a bowl and add the salt and pepper. Crush the garlic and chop the parsley then add to the mixture.
  • Wash the courgettes and trim the ends. Cut in half lengthways and cut each piece in half.
  • Remove the seeds using a spoon.
  • Place the courgettes on the oven tray and fill the centres with the breadcrumb mixture.
  • Drizzle the olive oil over the top.
  • Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for 20 minutes.
  • Grate the cheese over the courgettes and bake for a further 10 minutes then serve.


💭 Top Tip
  • Try using a grapefruit spoon to remove the seeds. The serrated edge makes this really easy.
  • Although there is no need to peel the courgettes it is helpful to use a vegetable peeler to remove the peel along the length of the rounded side. This helps to stop them rolling around on the oven tray.


Calories: 132kcalCarbohydrates: 9gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 444mgPotassium: 299mgFiber: 1gSugar: 3gVitamin A: 484IUVitamin C: 21mgCalcium: 162mgIron: 1mg
Keyword courgette, panko, Provencale, zucchini
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