Rosemary Roasted Zucchini

A little prep time and easy cleanup—just one pan for mixing and cooking. You can substitute yellow squash for half the zucchini for a variation in color.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 2 cups zucchini rounds (about ½" thick)
  • 2 Tbsp. chopped fresh rosemary
  • ½ tsp. salt
  • Freshly cracked black pepper
  • 1 garlic clove, minced

Directions

  • Preheat oven to 425°F.
  • Combine the olive oil, zucchini, rosemary, salt, and pepper in an 8" x 8" baking dish with sides. Use a rubber spatula to stir to coat the zucchini evenly with the oil and seasonings. Bake, uncovered, for about 12 minutes, stirring once midway through cooking.
  • Add the garlic, stirring to combine. Bake until the zucchini is tender, about 5 minutes. Transfer to a serving platter and serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 2 cups zucchini rounds (about ½" thick)
  • 2 Tbsp. chopped fresh rosemary
  • ½ tsp. salt
  • Freshly cracked black pepper
  • 1 garlic clove, minced

Directions

  • Preheat oven to 425°F.
  • Combine the olive oil, zucchini, rosemary, salt, and pepper in an 8" x 8" baking dish with sides. Use a rubber spatula to stir to coat the zucchini evenly with the oil and seasonings. Bake, uncovered, for about 12 minutes, stirring once midway through cooking.
  • Add the garlic, stirring to combine. Bake until the zucchini is tender, about 5 minutes. Transfer to a serving platter and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories40
Total Fat4.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium0mg
Total Carbohydrate2g
Dietary Fiber1g
Sugars1g
Protein1g