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BEST Baked Zucchini with Garlic and Lemon

Baked zucchini with garlic and lemon on a plate with buckwheat

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I’ve been searching for a good zucchini recipe. My husband likes his firm while I like mine soft. This Baked Zucchini with Garlic and Lemon combines the two. I cooked them 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!

Ingredients for Baked Zucchini:

3 medium zucchini, ends removed and cut in half lengthwise.
2 garlic cloves, thinly sliced.
3 Tbsp Olive Oil
Squeeze of lemon juice
Salt & Pepper or Natures Seasons

Baked Zucchini with Garlic

How to Make Best Baked Zucchini with Garlic and Lemon:

Pre-heat the oven to 400˚F

1. Cut the zucchinis in half, than slice flesh in a crisscross pattern.

Baked Zucchini with Garlic-6

2. Place zucchini (cut side up) on a baking sheet lined with foil, than season them lightly and sprinkle over the garlic slices.

Baked Zucchini with Garlic-3

3. Drizzle each zucchini with olive oil and a little lemon juice.

Baked Zucchini with Garlic-2

4. Bake for 30 to 40 minutes, or until zucchini are soft. Serve whole and let your guests use their knives for a change!

Baked Zucchini with Garlic-5

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!!

BEST Baked Zucchini with Garlic and Lemon

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Baked zucchini with garlic and lemon on a plate with buckwheat

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!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5
Keyword: baked zucchini
Cuisine: American
Course: Side Dish
Calories: 80 kcal
Servings: 6 people

Ingredients

  • 3 medium zucchini ends removed and cut in half lengthwise.
  • 2 garlic cloves thinly sliced.
  • 3 Tbsp Olive Oil
  • Squeeze of lemon juice
  • Salt & Pepper to taste

Instructions

Pre-heat the oven to 400°F

  1. Cut the zucchinis in half, than slice flesh in a crisscross pattern.
  2. Place zucchini (cut side up) on a baking sheet lined with foil, than season them lightly and sprinkle over the garlic slices.
  3. Drizzle each zucchini with olive oil and a little lemon juice.
  4. Bake for 30 to 40 minutes, or until zucchini are soft. Serve whole and let your guests use their knives for a change!

Recipe 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!!

Nutrition Facts
BEST Baked Zucchini with Garlic and Lemon
Amount Per Serving
Calories 80 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 256mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 196IU4%
Vitamin C 18mg22%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Helen Albicocco
    July 29, 2020

    Everything you make is delicious ! I discovered you during this pandemic and I’ve tried quite a few recipes and everything is amazing ! From chocolate chip cookies ,chow Mein ,Brushetta, Dijon salmon and so many others !! You’re so talented and I trust that whatever I make is going to be delicious !! You should have a TV cooking show !!!
    Thank you for making our dinners more diversified and delicious
    Helen from Staten Island , NY

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Hello Helen, thank you so much for sharing your experience trying out my recipes. I am so glad you enjoyed them!

      Reply

  • Helen Albicocco
    July 29, 2020

    Everything you make is delicious ! I discovered you during this pandemic and I’ve tried quite a few recipes and everything is amazing ! From chocolate chip cookies ,chow Mein ,Brushetta and so many others !! You’re so talented and I trust that whatever I make is going to be delicious !! You should have a TV cooking show !!!
    Thank you for making our dinners more diversified and delicious
    Helen from Staten Island , NY

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Thank you so much for your compliments. Wow that sounds wonderful but I’m not sure if I am ready for that at the moment, but that is an excellent idea!

      Reply

  • Katerina
    June 18, 2017

    The only way to make zucchini from now on!

    Reply

    • Natasha's Kitchen
      June 19, 2017

      YES! I’m so glad to hear that Katerina! Thank you 🙂

      Reply

  • Inna
    January 13, 2015

    I been craving zucchini for so long now. I know they are not in season, but they aren’t pricey so I am defiantly going to make this recipe.
    Why am I not able to save the recipes to the Ziplist? I love Ziplist a lot because it’s so easy to add all the things I need to the shopping list from the ingredients list.

    Thanks Natasha!

    Reply

    • Natasha
      natashaskitchen
      January 14, 2015

      Ziplist closed up a couple months ago. No one knows why. We bloggers received an email saying they are no longer offering their services. It’s definitely a bummer :(. If something else comparable comes up, I’ll be sure to share it 🙂

      Reply

      • Inna
        January 14, 2015

        That sucks! Thanks for letting me know. I mostly try new recipes only from your blog so that’s why I didn’t notice anything on the other blogs.

        Reply

        • Natasha
          natashaskitchen
          January 14, 2015

          Yeah :-(. But I am happy to hear that you are enjoying my blog 🙂

          Reply

  • AnneP
    February 28, 2014

    Dear Nasha, I have question that might think so bazarre. My husband and Adopted our little boy from Russia, St Petersburg. He was actually number 45 out the 46 that come home. So anyways.we had to go 3 times. I feel in love with the food there but off course I have no idea of half of what I ate. But would love to know. You have something on your plate what is that? I had some of it, it was Yum. The food was to die for over there. So fresh. Used fresh herbs like dill. Had some kind of Saloman party with other stuff in it.. It was incredible. So I love your post we have made your borscht it is pure yum..we enjoy your site so much. Can’t to see what that stuff is. Thank you and Blessing. Anne

    Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      On the plate is buckwheat kasha. I think you’ll love this recipe! You can find good buckwheat in Russian stores or in some of the better grocery stores. If you’re familiar with Winco, there’s gets mushy so it’s no good. The toasted ones are better 😉

      Reply

  • Yana
    January 14, 2014

    I was just drooling over your zucchini fritters recipe, but was hesitant to make them, since my husband tends to avoid fried foods. Then found this jam. Just made it, and its delish!
    Love love love your website! A couple of recipes I tried so far, have been a great success. Thank you for making cooking a more interesting and enjoyable process 🙂

    Reply

    • Natasha
      natashaskitchen
      January 14, 2014

      You are welcome Yana and thank you for a good report :).

      Reply

  • tsedek
    June 28, 2013

    Hi, I searched for “zucchini in toaster oven” recipe on google and found this. I made it and it is fantastic. Thank you very, very much.

    Reply

    • Natasha
      natashaskitchen
      June 28, 2013

      That’s awesome! Im glad you enjoyed the zucchini and found what you were searching for 🙂

      Reply

  • LUBA
    August 28, 2012

    I was looking for a different zucchini recipes…definitely will try this tomorrow

    Reply

    • Natasha
      natashaskitchen
      August 28, 2012

      Let me know how it turns out Luba 🙂

      Reply

  • Alina
    February 22, 2012

    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!

    Reply

    • Natasha
      natashaskitchen
      February 22, 2012

      Alina, thank you! I’m glad you liked it and I appreciate that you stopped by to let me know 🙂

      Reply

  • Olga
    February 16, 2012

    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.

    Reply

    • Natasha
      natashaskitchen
      February 16, 2012

      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! 🙂

      Reply

  • Tanya M
    February 13, 2010

    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.

    Reply

    • Natasha
      February 14, 2010

      ha ha, nice. A well rounded meal. I’m glad you liked it. Vadim and I have it all the time too.

      Reply

  • Julia L
    January 8, 2010

    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.

    Reply

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