I’ve been searching for a good zucchini recipe. My husband likes his firm while I like mine soft. This combines the two. I cooked this up last night and we both were crazy about it! Most zucchini recipes lose flavor in their preparation. Baking it this way seals in the natural flavor of the zucchini. You’ve never had it this good!
Cost to Make: $4 to $5
Servings: 6 (1/2 zucchini each)
Ingredients:
3 medium zucchini, ends removed and cut in half lengthwise.
2 garlic cloves, thinly sliced.
3 tablespoons Olive Oil
Squeeze of lemon juice
Salt & Pepper or Natures Seasons
How to Make Best Baked Zucchini with Garlic and Lemon
Pre-heat the oven to 400 degrees F
Cut the zucchini flesh in a crisscross pattern.
Place zucchini (cut side up) on a baking sheet lined with foil
Season zucchini lightly and sprinkle over the garlic slices.
Drizzle with olive oil and a little lemon juice
Bake for 30 to 40 minutes, or until zucchini are soft.
Serve whole and let your guests use their knives for a change!
Notes:
I used my countertop toaster oven and it took 30 minutes. It will probably be closer to 40 minutes in a standard oven.
This idea was modified from Gordon Ramsey’s Healthy Appetite, except he intended it cup up and mixed into risotto; “Baked Zucchini and wild mushroom risotto” pg161. I served the zucchini whole and it was a hit!!
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I was actually looking for a zucchini recipe not too long ago because I bought a bunch on impulse and didn’t know what to do with them. I will def try this one next time.
Okay, I made this soon after seeing it on your blog, and it was awesome! I make it all the time now, my fridge basically is never without zucchini in it. I looove the lemon and roasted garlic flavors together on the zucchini. I ate four whole zucchinis by myself the first time I made it. Yeah, it was like a meal of zucchini with zucchini on the side and zucchini for dessert.
ha ha, nice. A well rounded meal. I’m glad you liked it. Vadim and I have it all the time too.
I have made this before and LOVED it! I really appreciate simple techniques that bring out the best flavors and textures of a dish. This is a winner.
I’m so glad you enjoyed it. I’m really looking forward to zucchini being in season again! My mom’s garden usually has too many of them!
Thank you so much for this recipe! We use zucchini a lot in many different ways. But after two bites of this one, my first thought was: ” so this is what zucchini tastes like?” it’s delicious!
Thank you!
Alina, thank you! I’m glad you liked it and I appreciate that you stopped by to let me know
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