Easy-Easy Roasted Zucchini ♥ Recipe

Easy-Easy Roasted Zucchini
A quick 'n' easy for summer's beautiful zucchini, a "summer" squash. Many thanks to Margie, a reader from Maryland, for sharing this recipe, one she got from a neighbor!

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!

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.


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

1 pound zucchini, about 2 medium zucchini, 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. 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 I 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.

A Veggie Venture - Printer Friendly Recipe Graphic

~ Zucchini with Tomatoes & Cheddar ~
~ Easy Cheesy Zucchini ~
~ Feta-Stuffed Zucchini ~
~ more summer squash recipes ~
from A Veggie Venture

~ Carrot & Zucchini Bread ~
~ Shredded Zucchini with Thyme ~
~ Ratatouille Omelettes ~
~ more summer squash recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of zucchini lover and 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2011

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!


Post a Comment

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