Roasted Zucchini with Garlic

Often this time of year, our gardens are filled with more zucchini than we know what to do with. Here is one quick and easy way of preparing zucchini. I had a variation of this the other night at my friend Suzanne’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?

Roasted Zucchini with Garlic Recipe

  • Yield: Serves 4-6.


  • 1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
  • 1 Tbsp fresh minced garlic clove
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon Herbes de Provence


Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown. Once it begins to brown, remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.


  1. bornfamous

    Yum! I’ve been roasting zucchini with potatoes, sweet potatoes, onions, garlic and rosemary. So delicious! Haven’t heard of herbes de provence. What’s in it?

    Herbes de Provence is a wonderful French blend of herbs – Winter savory, thyme, rosemary, basil, tarragon, lavender flowers. ~Elise

  2. vacasmagras

    I love this recipe! We made it last night and had it as a side dish for some ravioli. I liked both its simplicity and the fresh taste that the (dried) herbes de provence added. Thanks so much for posting this.

  3. katie

    Yummy recipe. I added a small onion and some yellow squash. I also used a basil infused olive oil instead. I didn’t have the spice you recommended so I just raided the spice rack for whatever made sense.

  4. Dunja

    Loved this!! Simple to make, takes no time at all and its totally tasty and healthy to boot! Yum! I made it with one zucchini and one yellow squash, ate almost all of it by myself! YUMMY!

  5. mavis

    Is there a more common spice substitute for the Herbes the Provence?

    You might try an Italian herb combination, or any combination of rosemary, thyme, basil, and tarragon. ~Elise

  6. Del

    I just made this recipe. It was wonderful! Didn’t have any Herbes de Provence so I used thyme. Thank you Elise for all that you do.

  7. Sana

    Okay, dumb question, but when you say “roast” do you mean to set the oven on “bake” or “broil”?

    Good question. “Bake” is the answer. ~Elise

  8. Michelle

    This was great! easy and tasty and not hard to clean up either. I had some leftover oil, garlic and herb bits left in my bowl, so I soaked it up with some sourdough bread and ate that too. :) I was too lazy, but the uncooked garlic and oil, I also did the same with, although might have been better if I put the bread in the oven too for a bruschetta-like thing.

    This is my new favorite zucchini recipe!

  9. Jamie

    When I made this, my zucchini was “squishy”. Everyone thought the taste was wonderful, but the zucchini never got crisp. I even cooked it for much longer and still, never crisp. Anyone else have this problem, or is this the way it is supposed to be?

    Zucchini has a lot of moisture, so yes, even if it browned at the edges, it will be squishy on the inside. ~Elise

  10. Sherihan

    Made it today along-side salmon and wild rice, delicious !!!

    My husband at first said he didnt want any zucchini but then he told me he loved it !! :D

  11. Tim

    This one’s a keeper! As a vegetarian with very generous, squash-growing neighbors, and a very underutilized jar of herbes de provence, thanks for providing me with such a quick, easy, and delicious recipe!

    I love herbes de provence but I’m always hard-pressed to find vegetable recipes that not only call for it but also bring it to the focus.

  12. Rachel

    I love the sound of this recipe, but when I tried it, it took almost 30 minutes and the skin sides of my zucchini resting against the pan burned before the top even started to get brown. I want to try again as I love all squash and herbs de provence as well.

  13. Sue K.

    This is my favorite kind of recipe – quick, easy, and delicious (and healthy to boot)! Thank you so much for sharing it. The one thing I’ll do differently next time is TRUST YOU when you say 5 minutes plus just 2 or 3 more. I left them in for about 15 min (they were not getting brown – probably due to too much oil brushed on), so they came out pretty mushy, though still totally delicious. This is definitely my new go-to zucchini dish!

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.