Roasted Zucchini with Garlic

Side DishPaleoVeganZucchini

Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

Photography Credit: Elise Bauer

One of my Favorite Easy Zucchini Recipes

During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.

I had a variation of this baked zucchini the other night at a friend’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?

Zucchini recipes for summer - Roasted Zucchini with garlic

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

1 Toss zucchini and garlic with olive oil, spread out onto lined roasting pan: 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).

2 Roast zucchini until it starts to brown, toss with herbs, salt, pepper: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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34 Comments / Reviews

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Did you make it? Rate it!

  • emma

    Delicious!!! I love to add a large pinch of smoked paprika- gives a BBQ vibe without going overboard on the spice. Love this recipe; this is my 4th time making it!!

  • Patricia

    This was delicious.

    xxxxxyyyyy

  • Jane

    Can this be made ahead of time and reheated?

  • Seth

    Great recipe. Very simple and tasty, but the baking time was close to double for me to get the edges brown.

    xxxxxyyyyy

  • Ald

    Wonderful! My 19 year old son tried one, then another, then another. Ah, he doesn’t like zucchini!!

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