Roasted Zucchini with Garlic

CSA member Kathleen shared this way to prepare zucchini or summer squash. The recipe suggests using the oven, but Kathleen discovered it works just as well in a toaster oven or on the barbecue.

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Roasted Zucchini with Garlic


  • 1 lb zucchini each cut in half across the middle, then each half quartered lengthwise
  • teaspoon fresh garlic cloves minced
  • 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. 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.

  2. 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 the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

  4. 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. Serve and enjoy!