Roasted Zucchini with Garlic

Roasted zucchini recipe, fresh zucchini, cut lengthwise, oven-roasted with olive oil, garlic, black pepper, and Herbes de Provence.

  • 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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Comments

  • Sharon

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

  • Christina

    Made this tonight. Simple and easy. THANKS It was a hit.

  • 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!

    • Elise

      Zucchini varies in moisture content, so it can take anywhere from 8 to 15 minutes to brown. I’ve adjusted the recipe upwards in time because I don’t think they’ll ever brown at 5 minutes. It never gets crisp though, with this recipe, just browned at the edges and soft on the inside.

  • 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.

  • 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.

  • 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

  • Betty Hyatt

    I am sorry to have to ask this but what is Herbes De Provence?

    It’s a mixture of herbs often used in French cooking. See the Wikipedia entry on Herbes de Provence. ~Elise

  • 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

  • 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!

  • 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

  • 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.

  • 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

  • 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!

  • 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.

  • 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.

  • 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