Description
A light and flavorful roasted zucchini recipe seasoned with garlic, thyme, rosemary, and olive oil. Perfect as a healthy summer side dish for chicken, fish, pasta, or vegetarian meals.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and slice the zucchini into even rounds.
- Combine zucchini with olive oil, garlic, thyme, rosemary, salt, and pepper in a large bowl.
- Toss until evenly coated.
- Spread zucchini in a single layer on the prepared baking sheet.
- Roast for 20 to 25 minutes, turning once halfway through cooking.
- Cook until tender with lightly caramelized edges.
- Serve immediately while hot.
Notes
- Serve with grilled chicken, fish, steak, or pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or skillet for the best texture.
- Add freshly grated Parmesan during the last 5 minutes of roasting for extra flavor.
- Fresh thyme or rosemary may be substituted for dried herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0