Roasted Zucchini with Orange & Lemon ♥

Ready to lighten up, vegetables turned spring-light
Today's vegetable recipe: Easy roasted zucchini recipe. Tossed with citrus zest and juice. Low carb. Weight Watchers 1 point.

Spring is upon us: any day now, really truly positively. Already my seasonal sensibility for vegetables and other foods is doffing the winter, donning the spring.

This easy zucchini hit just the right spot on a cusp-ish day, spring-ish in the morning, wintry-ish in the afternoon. Laffodil-daffodils, where are you?!

NEXT TIME I will try-try-try to remember to line the baking sheet with foil!

THE QUESTION IS Will Freddie and Alex like the zucchini? Their Mum, my pal Charlotte, is collecting "S is for summer squash" recipes this week. Big news! Their own veggie venture will soon be a book. "The Great Big Veg Challenge" -- how to get your children eating vegetables happily -- will be published in July. Congratulations to my vegetable-curious friends all the way in England! I couldn't be prouder!

THE ANSWER IS Apparently Freddie likes it! His Mum wrote: "Freddie is just going to bed and wants to send you a message." The ingredients look delicous, and I like the idea of the lemon with the extremely tasty zuchinni. I really look forward to eating this (by the looks of it) mouth-wateringly tasty meal. First impression:10/10.

Each month, I look back through the recipes for my favorite vegetable recipes, just three, a favorite side dish, a favorite vegetable salad and a favorite soup. For anyone overwhelmed by all the vegetable recipes here, the Favorite Vegetable Recipes is a great place to start.


FAVORITE VEGETABLE SALAD - Bok Choy Salad with Homemade Creamy Vinaigrette

FAVORITE SOUP RECIPE - Weight Watchers Mexican Zero Points Soup

~ Roasted Zucchini with Lemon, my favorite roasted zucchini, with roasted lemon slices, goes great with Maple Glazed Salmon from Kitchen Parade ~

~ more zucchini recipes ~
~ more roasted vegetable recipes ~


Hands-on time: 15 minutes
Time to table: 45 minutes
Serves 4

1 pound zucchini, stem, blossom ends trimmed
1 tablespoon olive oil
1 teaspoon kosher salt

Zest & juice of 1/2 an orange
Zest & juice of a lemon
Pepper to taste

Preheat oven to 500F.

Cut zucchini into equal-size pieces. (For medium zucchini, this likely means cutting into quarters lengthwise, for small halving, then cross-wise into 1-1/2 inch slices. I cut on the diagonal but this nicety was lost during roasting.) Toss well with olive oil and salt. Arrange on foil, with sides crimped to contain juices. Roast for 10 minutes, then toss a bit, then roast for another 10 minutes or until some sides are brown. Toss with zest and juices, then add pepper to taste.

The very hot oven warped a not-inexpensive baking sheet. It did recover its shape after cooling but next time I'll use something like Corningware lined with foil for easy clean-up.
The inspiring recipe called for tossing with fresh mint leaves, too.

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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

Alanna Kellogg
Alanna Kellogg

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


  1. I love the days when the Daring Bakers post their results, but thank goodness for some lovely zucchini, which is much more seductive! This will tide me over until the local asparagus are up in another few weeks.

  2. Does that every look delicious. I'm really hungry for zucchini and tomatoes. (Sigh, more snow today, just when I was going to start getting growboxes built in my garden this week.)

  3. Ok, it's supposed to say "Does that EVER look delicious, but you probably figured that out.

  4. Sounds yummy! Especially with the mint leaves addition.

    Thanks for the comment on my blog -- I'm really ready for the farmers' markets. I may go to Soulard on Saturday just to see if I can score some more greens.

  5. I like this very much, never thought about adding orange flavour to my zucchini, thanks Alanna for the inspiration!

  6. What a delightful way to make zucchini. I don't believe I've had Z with an orange zest before.

  7. This looks delicious and quick enough for a weeknight. Zucchini is going on my shopping list!

  8. Discovered your site through the Great Big Veggie Site and I love this - so full of great ideas. You have made my blogging day!


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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