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Roasted Zucchini

Here’s a wonderful way to enjoy fresh zucchini with little fuss.

Here’s a quick, easy and flavorful dish that will make the most of your summer squash or zucchini. Serve a generous portion for dinner and save leftovers for lunch or a snack.

Makes 4 servings

plate of roasted zucchini


3 cloves garlic, minced
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
½ teaspoon freshly ground black pepper
1 pound zucchini and/or yellow summer squash, sliced ½-inch thick
¼ teaspoon Kosher salt, if desired


Preheat oven to 425 degrees F.

In a small saucepan, cook garlic in hot oil over medium heat for 30 seconds. Stir in rosemary and pepper.

Place zucchini in a 13x9x2 baking pan; add oil mixture. Toss to coat. Roast uncovered in the preheated oven for about 20 minutes or until crisp-tender, stirring once. Before serving, sprinkle Kosher salt over zucchini, if desired.

Nutrition Information Per Serving
Calories 54
Fat 4 g
Saturated fat 1 g
Cholesterol 0 mg
Protein 2 g
Carbohydrates 5 g
Fiber 1 g
Sodium 155 mg

Updated February 19, 2015