Roasted zucchini


Roasted vegetables are an easy and appetizing side dish and with a few herbs they become even more delicious.


1 lb zucchini (each cut lengthwise twice, and then cut in half across the middle)
1 T garlic (frehsly peeled and minced garlic)
1⁄4 c olive oil
  seasoning (salt and freshly ground black pepper)


  1. Preheat oven to 450° F. Place a rack on the top position in the oven.
  2. Place the zucchini pieces on a cookie sheet or a low oven pan, skin down.
  3. Mix the garlic in with oil in a small bowl. Brush garlic oil over the entire zucchini pieces.
  4. Place in the heated oven on the top rack. Bake 5-10 minutes, zucchini should be starting to brown, if not, allow to bake, checking ever 2-3 minutes until light browning.
  5. Remove from oven and place in a bowl.
  6. Mix in herbes de Provence and sprinkle over the baked zucchini. Season with salt and pepper to taste.


If in doubt, remove one piece to test how done it is. The zucchini should be cooked, not mushy.

For the herbes de Provence, mix together crushed dried leaves of winter savory, thyme, rosemary, basil, tarragon, and lavender flowers.

4 servings
Preparation time
Cooking time
Total time
30 minutes