Mary Berry Grilled Courgettes

Right—so, I didn’t expect grilled courgettes to steal the show, but here we are. I made this on a bit of a weeknight whim, mostly to use up a sad bag of courgettes lingering in the fridge. Honestly? I thought it’d be decent but forgettable.

What actually happened: I found myself eating them straight off the tray before they even hit the plate. Twice. The ginger crunch on top is sneaky-good—crispy, zingy, slightly spicy if you add chilli. Total texture contrast.

The first time I tried it, I scorched the topping and the courgettes were a bit mushy. But once I figured out the right timing and that fresh ginger really does make all the difference, it became one of my go-tos. So if you’re on the fence about courgettes, let me show you how I fixed that.

The Secret Behind This Bake

This recipe works because it respects courgettes—they’re grilled hot and fast, so they stay tender without turning limp. And that topping? It’s not just a garnish, it’s a full-blown crunch bomb that turns a mild veg into a proper star.

• Most grilled veg recipes skip the contrast. This one gives you silky-soft centres and crispy edges with a golden topping.
• Fresh ginger in the crumbs brings zing and heat—far brighter than dried.
• Panko breadcrumbs hold their crunch, even on warm veg.

INGREDIENTS + WHY THEY MATTER

• Small courgettes (400g) – Smaller ones stay firmer and grill better. I tried using a big one once, and it just turned spongey.
• Olive oil – Helps them char and caramelise. Don’t skimp.
• Fresh ginger (1 tsp) – Key for brightness and warmth. I swapped in ground ginger once—flat as anything.
• Panko breadcrumbs (30g) – Stay crisp and light. Standard breadcrumbs go a bit soggy.
• Lemon zest – Adds zing and freshness. Balances the oil.
• Red chilli (optional) – Totally transforms the flavour if you like a bit of heat. I add half when serving guests and a whole one when I’m cooking just for me.

Making It Yours (Without Ruining It)

• No fresh ginger? I really recommend fresh, but if you must—use ½ tsp ground and bump up the lemon zest.
• Gluten-free? Use GF panko (I’ve tested Schär brand—it holds up!).
• No chilli? Try a sprinkle of smoked paprika instead.
• Courgette swap? Thinly sliced aubergine or asparagus spears work, but they cook faster—keep your eye on them.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Courgettes turned soggy	Grill not hot enough	Preheat fully and don’t overcrowd the tray
Topping burnt	Pan too hot or left too long	Stir constantly and pull off heat once golden
Crumbs fell off	Sprinkled while too hot	Let courgettes cool slightly before topping

HOW TO MAKE MARY BERRY’S GRILLED COURGETTES

1. Preheat your grill to high. Give it a solid 5–10 minutes so it’s fiercely hot.
2. Prep the courgettes. Halve or wedge them, toss with olive oil, and season. Lay on a single layer on a baking tray.
3. Grill for 10 mins, turning halfway. You want blistered edges and golden flesh.
4. Make the topping. Heat oil in a frying pan. Add grated ginger and sizzle for a few seconds, then stir in panko and lemon zest. Cook for 1–2 minutes till golden.
5. Assemble. Lay courgettes on a platter, scatter with the crisp topping, and chilli if using. Serve warm.

TIPS FROM MY KITCHEN

• I always dry the courgettes with kitchen towel first—helps them brown, not steam.
• If my topping’s ready early, I spread it on a plate to cool—keeps it crisp.
• For parties, I slice courgettes into thin discs and serve these as warm canapés on little toasts. Not traditional, but it works.

STORAGE + SERVING

• Fridge: Store leftovers in a sealed container for up to 2 days.
• Reheat: 180°C oven for 6–7 mins. Avoid the microwave if you want crunch!
• Freeze? Nope. The texture goes sad and soggy.
• Serving ideas: Brilliant with grilled fish, or pile on toasted sourdough with a bit of goat’s cheese.

FAQs – Real Answers from My Kitchen

Q: Can I prep this ahead of time?
A: Sort of. You can grill the courgettes ahead, but make the topping fresh—it only takes 2 minutes and it’s best crispy.

Q: What herbs would work here?
A: Fresh mint or basil are lovely. I’ve also done a sprinkle of za’atar once—unexpected, but fab.

Q: Can I roast instead of grill?
A: Yes—220°C oven, about 15–18 mins. But you won’t get that same lovely char.

Q: What if I don’t have panko?
A: Use fresh breadcrumbs toasted in a dry pan—but they’ll be softer.

Q: Is this good cold?
A: Surprisingly yes. I’ve tossed cold leftovers through couscous with feta. Dreamy.

Try More Recipes:

• Mary Berry Watercress Sauce
• Mary Berry Perfect Poached Eggs
• Mary Berry​ Bread Sauce Recipe
• Mary Berry Orange Sauce For Duck​