Day 215: Roasted Zucchini with Lemon ♥

~recipe & photo updated in 2007~

All summer, I forgot to make these lemony zucchini chunks even though they're favorites!

But now that eastern Missouri is enjoying a looooonnnng stretch of Indian summer -- that means day-time temperatures in the lovely 70s! -- a big plateful was in order!

(And besides, there're all those southern hemisphere-folks who are in the middle of their spring and whose zucchini plants are just about to blossom.)

These roast at very high temperature (so does this maple glazed salmon which pairs beautifully) and oh! are they good, lemony and sweet both at the same time. When I first tried 'em, my Dad reported that it was the first time he'd ever wanted seconds let alone thirds on zucchini.

And Word to the Wise: second and third helpings are a good thing because the leftovers are less than inspiring -- make only what you'll eat right away.

[Hmmm. If you'd like to know just how good these zucchini really are, I just this minutes edited out FIVE exclamation points from this post. I guess that makes this a !!!!! vegetable.]

2007 Photo Update: These are just as good as remembered, especially when you can get both the zucchini and the lemon slices to brown a little.

~ more summer squash recipes ~
~ more roasted vegetable recipes ~

Hands-on time: oops, notes aren't so good, maybe 10 minutes?
Time to table: 40 minutes
Serves 4

4 medium zucchini
Juice of 1 lemon
1 tablespoon olive oil
Salt & pepper to taste

1 lemon, sliced thin
1/2 teaspoon sugar

Place a large rimmed baking sheet or casserole dish (one -- or if need be two -- big enough for the zucchini to roast in a single layer, also, try covering it with foil to simplify clean-up) in the cold oven. Set the oven to 500F.

Slice off the stem and blossom ends from the zucchini, then slice on the diagonal, about 3/4 inch thick. Toss the zucchini with the lemon juice, olive oil and salt and pepper in a large bowl. When the oven is completely preheated, remove the hot baking sheet/casserole and arrange the zucchini in a single layer. Roast for 10 minutes.

While the zucchini roasts, use the same large bowl (no need to wash in between) to gently toss the lemon juice and sugar.

Remove the pan or pans, turn the zucchini over, then place the lemon slices alongside (or on top if need be). Roast for another 7 minutes or until the zucchini begin to caramelize along the edges (the ones in the 2007 photograph were in for about 15 minutes).

Per Serving: 57 Cal (46% from Fat, 10% from Protein, 44% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 8 g Carb; 3 g Fiber; 34 mg Calcium; 1 mg Iron; 12 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

Adapted from Gourmet May 2003
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Temperatures in the 70's? I am seriously jealous. This does sound wonderful. Lemon just goes with zucchini. I might try Splenda to replace the sugar, since I'm kind of anti-sugar (except on Halloween, when I ate too much candy - don't tell anyone who reads my blog!)

  2. I thought I'd share this zucchini salad i make as it sounds similar to your roasted zucchini: zucchini ribbons marinated for 20 mins in olive oil, lemon juice salt & pepper then stir though rocket and pour leftover marinate as dressing. YUM!! Very nice on a hot summer day.

  3. Ah yes, Samantha, that's the 'raw' version. Thanks so much for sharing it!

  4. I tried this and my glass casserole dish shattered when I put the zucchini in. It was a sad day! Has anyone else experienced this or thought of a way to prevent it? I ended up frying my zucchini in some olive oil.

  5. A sad day, for sure! Your glass dish failed with the high temperature, something that (presumably) Pyrex is known to do. Glass is always iffy at high temperatures and 500F is hot-hot-hot. I'm quite sure that I've used Corning ware to make this, but given your experience, myself will only use metal.

  6. have you tried this with splenda? does it really neeed sugar at all?


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna