Roasted Zucchini
30 Min

Roasted Zucchini

The mildly flavored zucchini, which grows voraciously in Texas’ humidity, may be pedestrian in pedigree but is a great canvas for flavor. Continuing in the theme of simplicity with my malfunctioning arms, I can hack it into thick 2-inch slices, pour oil and seasonings over it and roast it in the oven. Olive oil, minced garlic, fresh oregano and cinnamon make a delicious marinade. Or try turmeric, black pepper, rosemary and a drizzle of honey. Eat it dipped in plain yogurt. The zucchini gets golden brown on both sides, and the inside marrow is soft and buttery.
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Cook Time

30 Minutes



Step 1
Preheat the oven to 400°F. Cut the zucchini in half and then in half lengthwise, 4 pieces total.
Step 2
Marinate in olive oil, black pepper, minced serrano, cinnamon, and salt. Roast in the oven for 15 minutes at 400°F. 30 Minutes
Step 3
After the 15 minutes, turn the oven down to 300°F and bake for another 15 minutes more. Zucchini will be soft and really browned.
Step 4
Place in a bowl and drizzle any leftover marinade. Garnish with honey, radishes, pistachios, zucchini blossoms, and cheese. Serve.

1 large zucchini (1 pound)

3 tablespoons olive oil

1 teaspoon freshly ground black pepper

1 teaspoon minced serrano pepper

1/2 teaspoon ground cinnamon

1 teaspoon sea salt 


Drizzle of honey

3 to 4 sliced radishes

1 to 2 tablespoon chopped pistachios

3 to 4 zucchini blossoms, halved

5 to 6 pieces of feta or goat cheese

Notes & Variations

  • Instead of pistachios try sesame seeds or chopped hazelnuts.
  • Omit cheese for a vegan version.
30 Min

How about these zucchini recipes?

There's so much to choose from we don't blame you if you can't decide.

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