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Delicious! First time I’ve ever done zucchini in the oven and they didn’t turn out soggy! I am soo happy I found this recipe! Thank you!!
I think your dishes are all wonderful the taste is marvelous nothing like it thank you for your recipe sincerely yours Maria salazar
How do you manage to char the zucchini without burning the garlic into a bitter mess? I made this, and it tasted great, but I had to remove the zucchini from the oven before it was charred, otherwise the burned garlic would have ruined the dish.
That’s a great question, and sorry you had to pick out the burned garlic. I find that when I roast veggies with garlic, sometimes the garlic burns and sometimes it does not. I have a theory fresher garlic is more apt to burn, plus sometimes the character of oven itself makes a difference. So one alternative is to just omit the garlic, if that’s been an issue for you. Or toss the cooked zucchini with roasted garlic or garlic-infused oil instead.
easy cheap, fast….this dish gives the guest the impression that you are a genius chef. About 60 more recipes like this one and you can open up a nice restaurant.
I love this! I have always scraped the center section/seeds out before cutting them this helps with them not becoming soggy.
Great idea Cindy!
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.
Wonderful Betty, I’m so glad you like it!
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!
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.
Husband and I loved this! So easy and simple, yet super delicious!
Loved it, quick, easy and flavorful!
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!!