Roasted vegetables are a staple in South African home cooking, especially during the summer when fresh produce is abundant. Adding mozzarella reflects the influence of European (particularly Italian) settlers who introduced cheese‑based dishes to the region.

In the Western Cape, courgette is often baked with a béchamel sauce, while in the Gauteng region it may be paired with cheddar and a sprinkle of peri‑peri spice. The basic concept of oven‑roasted courgette remains the same across regions.

It is typically served as a side to braai (barbecue) meats, alongside pap (maize porridge) or a fresh salad. It can also be a standalone light meal with crusty bread.

The dish appears at family braais, weekend lunches, and holiday gatherings such as Christmas or Easter when a colorful vegetable side is desired.

It pairs nicely with bobotie, boerewors, grilled steak, or a simple tomato and cucumber salad dressed with vinaigrette.

The combination of locally grown courgette, fresh herbs, and melted European cheese showcases South Africa’s multicultural food heritage, blending African produce with European dairy traditions.

Originally, courgette was simply grilled or boiled. With modern ovens and the popularity of cheese, the recipe evolved to include layered vegetables and a finishing cheese melt, making it quicker and more flavorful.

Common errors include overcrowding the baking sheet, adding cheese too early (causing it to burn), and not preheating the oven fully, which leads to soggy zucchini.

Adding tomato after 5 minutes prevents it from turning mushy, while the carrot is added later to retain a slight crunch. This timing ensures each vegetable reaches its optimal texture.

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