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

Ingredients

  • 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

Method

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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43 Comments / Reviews

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Did you make it? Rate it!

  1. Joan

    Thrilled to have a super tasty recipe that is also quick and easy to whip up. I actually ate 2 lbs of these before we even got the cashew cream pasta made! We used both yellow and green zucchini and found the texture of the yellow slightly firmer and more appealing. Happy to know all those lovely zucchini from our garden are going to get used in this great little recipe. Thanks so much!

    xxxxxyyyyy

    Show Replies (1)
  2. Lori

    Have made this several times. Love it!

  3. Linda

    Mine was great. Will fix it frequently. Husband said it is a keeper.

  4. Tonia Roof

    Love it! Have some in the oven now.

    xxxxxyyyyy

  5. Stefan

    Was pretty jummy I cut it in thin round slices with garlic & Herd with olive oil baked it and grilled it was jummy

    xxxxxyyyyy

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