Roasted Zucchini with Garlic

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

  • 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 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 Toss zucchini and garlic with olive oil, spread out onto lined sheet 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 sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

Cut up zucchini slices for roasted zucchini recipe zucchini recipes where you roast the zucchini

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.)

baked zucchini with browned edges for roasted zucchini recipes

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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  • Linda

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

  • Tonia Roof

    Love it! Have some in the oven now.


  • Stefan

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


  • Joelken

    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!!


  • Angela

    Absolutely delicious! Thank you

  • Ramona

    it was good… light on seasoning with a little more it would have been a 5


  • 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.


  • Jane

    Can this be made ahead of time and reheated?

    • Emma Christensen

      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!

  • Seth

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


  • Ald

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


  • Denise


  • Marcia Mitchell

    I baked according to instructions. However my zucchini wouldn’t brown until about 30 minutes later. What would have caused this? Thanks!

    • Elise Bauer

      Hi Marcia, it’s probably something to do with your oven. You might try putting them under the broiler for a few minutes.

    • Alex Veksler

      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.

      • Denise

        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!

  • Carol

    Followed instructions exactly. It was great! Will definitely make often. Thanks for sharing

  • alexander giger

    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

  • Sharon

    Quick question: Am I to assume that I am supposed to place the roasting pan on the top rack? Thanks!

    • Elise Bauer

      That’s probably a good idea.

      • Denise

        Why would you put the zucchini on the top rack instead of in the middle of the oven when roasting?

        • Elise Bauer

          Hi Denise, heat rises, so you may get better browning if the zucchini is on the top rack.

  • Christina

    Made this tonight. Simple and easy. THANKS It was a hit.


  • Michelle

    This was great! easy and tasty and not hard to clean up either. I had some leftover oil, garlic and herb bits left in my bowl, so I soaked it up with some sourdough bread and ate that too. :) I was too lazy, but the uncooked garlic and oil, I also did the same with, although might have been better if I put the bread in the oven too for a bruschetta-like thing.

    This is my new favorite zucchini recipe!


  • Del

    I just made this recipe. It was wonderful! Didn’t have any Herbes de Provence so I used thyme. Thank you Elise for all that you do.


  • Sue K.

    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!

    • Elise Bauer

      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.

  • Rachel

    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.

  • Tim

    This one’s a keeper! As a vegetarian with very generous, squash-growing neighbors, and a very underutilized jar of herbes de provence, thanks for providing me with such a quick, easy, and delicious recipe!

    I love herbes de provence but I’m always hard-pressed to find vegetable recipes that not only call for it but also bring it to the focus.

  • Sherihan

    Made it today along-side salmon and wild rice, delicious !!!

    My husband at first said he didnt want any zucchini but then he told me he loved it !! :D

  • Betty Hyatt

    I am sorry to have to ask this but what is Herbes De Provence?

    It’s a mixture of herbs often used in French cooking. See the Wikipedia entry on Herbes de Provence. ~Elise

  • Jamie

    When I made this, my zucchini was “squishy”. Everyone thought the taste was wonderful, but the zucchini never got crisp. I even cooked it for much longer and still, never crisp. Anyone else have this problem, or is this the way it is supposed to be?

    Zucchini has a lot of moisture, so yes, even if it browned at the edges, it will be squishy on the inside. ~Elise

  • Sana

    Okay, dumb question, but when you say “roast” do you mean to set the oven on “bake” or “broil”?

    Good question. “Bake” is the answer. ~Elise

  • mavis

    Is there a more common spice substitute for the Herbes the Provence?

    You might try an Italian herb combination, or any combination of rosemary, thyme, basil, and tarragon. ~Elise

    • DJ Smps

      Herbes de Provence is readily available in the Spice Island brand. They carry it at my small Dillons store.

  • Dunja

    Loved this!! Simple to make, takes no time at all and its totally tasty and healthy to boot! Yum! I made it with one zucchini and one yellow squash, ate almost all of it by myself! YUMMY!

  • katie

    Yummy recipe. I added a small onion and some yellow squash. I also used a basil infused olive oil instead. I didn’t have the spice you recommended so I just raided the spice rack for whatever made sense.

  • vacasmagras

    I love this recipe! We made it last night and had it as a side dish for some ravioli. I liked both its simplicity and the fresh taste that the (dried) herbes de provence added. Thanks so much for posting this.

  • bornfamous

    Yum! I’ve been roasting zucchini with potatoes, sweet potatoes, onions, garlic and rosemary. So delicious! Haven’t heard of herbes de provence. What’s in it?

    Herbes de Provence is a wonderful French blend of herbs – Winter savory, thyme, rosemary, basil, tarragon, lavender flowers. ~Elise