Easy-Easy Roasted Zucchini ♥ Recipe

Easy-Easy Roasted Zucchini, another simple summer vegetable ♥ AVeggieVenture.com. WW Friendly. Low Carb. Gluten Free. Budget Friendly.
I'm going out on a limb here, just sayin' that wow, quick 'n' easy 'n' simple is the best choice for summer's prettiest zucchini, a "summer" squash. This is one of those recipes that surprises you, the sheer simplicity, the sheer goodness.

Real Food, Fresh & Fast. Not just easy, Summer Easy. Budget Friendly. Weeknight Easy, Weekend Special. Scales from Small Plates to Large Platters. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.

How to Roast Zucchini: The Short Version

Cut medium-size zucchini into halves or quarters, then cut into four-inch lengths. Toss with slivers of onion and garlic, olive oil and fresh pepper. Roast at 425F/220C for 30 minutes, stirring after 15 minutes.

Do You Really Need a Recipe? Or Just a Little Nudge?

Am I right about this? Some times I think that readers count on A Veggie Venture for vegetable recipes, yes, but even more so as an occasional reminder – like a speed limit sign on the road, like a string wrapped around a finger, like a sticky note glued to the bathroom mirror – how good familiar vegetables cooked in familiar ways can be.

Roasted zucchini? Not new. The "recipe"? Dead easy. The "special ingredients"? Let's see, onion, olive oil and ground pepper, nothing special there.

And yet when the recipe arrived from my friend Margie, it stayed in my InBox until one day, I just threw it in the oven and then ate it, the whole batch, for lunch. And my – was I ever reminded just how good roasted zucchini is!

Who Needs High-Calorie Vegetables?

But this wasn't the recipe I'd planned for this week. I loved the Green Gazpacho from Leite's Culinaria and meant to tell you all about it. I took a pretty picture and even wrote the post. But then I got to calculating the nutrition information and found – whoooo, nelly – that as written, the recipe racks up 600 calories and 16 Weight Watchers points for a serving. And even though I "Alanna-sized" the recipe by dropping the oil from 1 cup to 1/4 cup, even that added up to 350 calories and 10 Weight Watchers points. Should I post it? I think not, because A Veggie Venture readers are here for healthy recipes, ones we can eat every day.

(And for that many calories? Pul-lease, give me a sweet summer treat, like a slice of Blueberry Cream Pie or First-Prize Peach Pie or a piece of Dimply Plum Cake or Peach Blueberry Cake.)

So consider this your little reminder. And trust me, for a few weeks while the zucchini is so pretty, you just might want to eat this every day. Especially with a little feta crumbled on top. Or spiked with a little hot sauce. Or leftover and chopped up for a salad or an omelet. Or right out off the pan, standing by the oven ...

Summer Easy, a special collection of Less Cookin' and More Livin' recipes especially for summer ♥ KitchenParade.com all summer long.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

Easy-Easy Roasted Zucchini, another simple summer vegetable ♥ AVeggieVenture.com. WW Friendly. Low Carb. Gluten Free. Budget Friendly.


Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 4

1 pound zucchini, about 2 medium zucchini (preferably about 8-10 inches long), ends trimmed, halved or quartered lengthwise, cut into four-inch lengths
1 onion, sliced into lengths and separated
2 cloves chopped garlic, minced
1 tablespoon olive oil
Freshly ground black pepper

Preheat oven to 425F/220C. For extra-easy clean-up, cover a baking sheet with foil and top with zucchini, onions and garlic. Drizzle with oil, then use your hands to cover the zucchini and onions with oil. Sprinkle with pepper. If the oven's not fully preheated, go ahead and put the zucchini in anyway. Bake for the remaining time to preheat plus 15 minutes, stir the zucchini and then bake for another 15 minutes. Good hot or at room temperature.

If working the "baseball bat" zucchini, you may want to "stripe" the skins if they're tough, also to remove the center spongy core.
Because we eat so very little packaged / commercial food, I don't worry about limiting salt. But for this recipe, I decided to try just black pepper and – well – it was great! I didn't miss salt in the least.

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Still Hungry?

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This Week, Elsewhere

~ Sweet-Corn Soup with Shrimp ~
from Kitchen Parade

More Favorite Simple Zucchini Recipes

~ Simple Zucchini Ribbon Salad ~
~ Calabacitas ~
~ Easy Cheesy Zucchini ~
~ more summer squash recipes ~
from A Veggie Venture

~ Salmon with Pesto Zucchini Noodles & Warm Tomatoes ~
~ Zucchini Spiral "Noodle" Salad ~
~ Grilled Zucchini Kabobs ~
~ more summer squash recipes ~
from Kitchen Parade, my food column

Glorious Seasonal Eating During The Height of Summer Across the Years

Summer Vegetable Stew (< Pinterest loves it!) Borscht Beets Chilled Carrot Soup with Honey (< this week's healthy favorite!) Chocolate Zucchini Cake Perfect All-Rhubarb Pie Fattoush: Lebanese Veggie Salad (< totally summer!) Microwave Beets Grilled Sweet Corn Soy-Glazed Bok Choy Rhubarb Pizza Vegetables for Children: Inspiration from Freddie & Alex Easy-Easy Roasted Zucchini Cooler Corn - How to Cook Corn in a Beer Cooler Roasted Beet Salad with Fresh Mango, Blueberries & Blue Cheese (< aha! more blueberries with beets!) Microwave Summer Cream Corn Green Bean Recipes – Alphabet of Vegetables Pickled Beet Salad with Fresh Blueberries & Mint Black Bean & Corn Salad

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2011 & 2020

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 do all my vegetables that way and all the grandchildren now want "dry" broccoli not wet. Carrots come out sweet as sugar.

    Thanks for all the recipes.

  2. I love zucchinni! Feta cheese on it sounds great too. It's great on a salad or just by itself is my favorite


  3. I make this recipe in a frying pan with zucchiniand onion chunks,and oregano insted of pepper. When its tender I put reduced fat fetta on it (about 1/2 a container) and crumble it and eat YUMMMMM

  4. Catholic Bibiliophagist ~ That pesky garlic! :- ) Good catch, thanks for careful reading! I've adjusted the recipe, the garlic goes in with the zucchini and onions.

  5. 350 calories is an appropriate amount for a meal - even a little low! Pair that gazpacho with a nice salad or a lean meat, and you have a decently sized, healthy lunch!


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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