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

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


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


1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.

2 Toss zucchini and garlic with olive oil, spread out onto lined sheet pan: Place the zucchini and garlic in a bowl and toss with olive oil.

Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

4 Toss with herbs, salt, pepper: 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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49 Comments / Reviews

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Did you make it? Rate it!

  1. Lian

    Good recipe!

  2. Betty

    Yikes. I’ve been cooking zucchini for years and this is by far the best. Hubs raved and couldn’t get enough. Will be my go to recipe for zucchini. Simple but delicious recipe made with readily available pantry items.


  3. Anne

    Made it tonight! For two people, I cut two small zucchinis in half lengthwise. In a foil lined pan, I laid the halves side by side, drizzled the oil and garlic over them, sprinkled them with salt and pepper, and roasted them for 12 minutes. Took them out of the oven and sprinkled them with the herbes de Provence and served them from the baking pan. No bowls needed. Just fabulous! The zucchini was tender but not soft and the spices really amped the flavor. Love it!


  4. Marilyn

    The simplicity of this dish is what makes the flavor of the zucchini really stand out. My new favorite way of making a super tasty and easy side dish. By the way, I just put the zucchini in a foil lined baking sheet and toss with the oil, salt and pepper. Then when removed from the oven, just sprinkle with the the thyme and toss again. Threw the foil away and didn’t even have to clean the baking sheet. Or if oil leaks through the foil, only one pan to clean which makes my husband, aka the dish washer, very happy.


  5. Alexandra

    Husband and I loved this! So easy and simple, yet super delicious!


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