Roasted Zucchini with Garlic

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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

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4.

Ingredients

  • 1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
  • 1 teaspoon fresh minced garlic cloves
  • 1 Tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

Method

cut zucchini in half, and then quarters toss zucchini with garlic and olive oil

1 Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil. Spread the zucchini out onto a foil or silicone-lined roasting pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

lay out zucchini pieces skin side down on roasting pan roast zucchini until lightly browned

2 Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.) Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

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Showing 4 of 20 Comments

  • Carol

    Followed instructions exactly. It was great! Will definitely make often. Thanks for sharing

  • alexander giger

    slice the zucchini in half ,clean out seeds, precook hamburger meat with onion and garlic,add salt and pepper, after add tomato sauce , than fill the cavetti and sprinkle with cheese. cook about 10 – 15 min. and serve

  • Sharon

    Quick question: Am I to assume that I am supposed to place the roasting pan on the top rack? Thanks!

  • 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!

  • 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.

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