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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!
You’re welcome Joan! I’m so glad you like the recipe. I also like using yellow summer squash as the texture is a little more firm than green zucchini.
Have made this several times. Love it!
Mine was great. Will fix it frequently. Husband said it is a keeper.
Love it! Have some in the oven now.
Was pretty jummy I cut it in thin round slices with garlic & Herd with olive oil baked it and grilled it was jummy
Delicious!!! I made this tonight for tomorrow’s snack, and had to stop myself from eating the whole thing right out of the oven! I neglected to read the directions all the way through, and mixed everything together before putting it in the oven for 15 minutes, and then under the broiler for 5. Yumm-o!!
Absolutely delicious! Thank you
it was good… light on seasoning with a little more it would have been a 5
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!!
This was delicious.
Can this be made ahead of time and reheated?
Hi, Jane! Emma here, managing editor. I think the zucchini will get too mushy if you reheat it, though I do think that it would be quite delicious served as a cold salad. Enjoy!
Great recipe. Very simple and tasty, but the baking time was close to double for me to get the edges brown.
Wonderful! My 19 year old son tried one, then another, then another. Ah, he doesn’t like zucchini!!
I baked according to instructions. However my zucchini wouldn’t brown until about 30 minutes later. What would have caused this? Thanks!
Hi Marcia, it’s probably something to do with your oven. You might try putting them under the broiler for a few minutes.
Couple of notes. 1. Turn oven to 475. 2. Zucchini retain a lot of liquid. I recommend keeping them out 2 hours before cooking. Sprinkle salt and you will see moisture on the surface. Dab it with a paper towel. You will do this several times in 2 hours. 3. And finally 5 min before they are done, turn on broiler option in your oven on high and let the heat from the top to complete roasting to the desired color.
You are right. Zuccini “does” have tons of water in them and the salting brings the water to the surface and makes them brown much better without being mushy. Thank you for your help!
Followed instructions exactly. It was great! Will definitely make often. Thanks for sharing
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
Quick question: Am I to assume that I am supposed to place the roasting pan on the top rack? Thanks!
That’s probably a good idea.
Why would you put the zucchini on the top rack instead of in the middle of the oven when roasting?
Hi Denise, heat rises, so you may get better browning if the zucchini is on the top rack.
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!
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.
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.