Best 12 Roasted Zucchini With Lemon Recipes

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Roasted zucchini is a delicious and versatile side dish or main course. It can be served hot or cold, and is a great way to enjoy fresh zucchini. Roasting brings out the zucchini's natural sweetness and caramelizes the edges, creating a slightly crispy texture. Adding lemon adds a bright and tangy flavor that complements the zucchini perfectly. With a few simple ingredients and a little time, you can create a roasted zucchini dish that is sure to impress your family and friends.

Let's cook with our recipes!

LEMON AND GARLIC ROASTED ZUCCHINI AND CORN



Lemon and Garlic Roasted Zucchini and Corn image

This roasted zucchini and corn with lemon and garlic is an easy, impressive, simple summer side dish with sweet corn, toasty garlic, and fresh lemon zest. Vegetarian/Vegan, gluten-free, and healthy!

Provided by Elizabeth Lindemann

Categories     Side

Time 30m

Number Of Ingredients 8

4 medium zucchini (quartered and sliced)
3 ears corn (kernels removed (or 3 cups frozen))
4 cloves garlic (slivered)
zest of one lemon
3 tablespoons extra-virgin olive oil
kosher salt (to taste)
black pepper (to taste)
Green onions (for garnish (optional))

Steps:

  • Combine all ingredients (except green onions) in a bowl and stir until everything is coated.
  • Spread out on two rimmed baking sheets lined with parchment paper.
  • Roast at 450 degrees for 25 minutes, or until starting to brown.
  • Garnish with green onions, if desired.

Nutrition Facts : Calories 189 kcal, Carbohydrate 20 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 27 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

EASY ROASTED ZUCCHINI



Easy Roasted Zucchini image

Garlicky roasted courgette chunks drizzled with a fresh lemon and basil dressing.

Provided by Will Helliwell

Categories     Side Dish

Number Of Ingredients 6

2 medium to large zucchini
3 cloves of garlic
1 lemon (juiced and zested)
A handful of fresh basil
5 tablespoons extra virgin olive oil (plus a little extra for roasting)
Salt and pepper

Steps:

  • Preheat the oven to 200℃/gas mark 6/180℃ fan
  • Lightly bash the garlic in your pestle and mortar (or roughly chop). Cut the zucchini into roughly 10cm batons. Add the batons to a roasting tray in a single layer and toss them with the garlic, a tablespoon of the oil and a tocuh of salt and pepper. Roast for 25-30 minutes (or until lightly browned).
  • Whilst the zucchini is roasting, make the dressing by adding the basil to a pestle and mortar with a pinch of salt. Grind to a paste and then muddle in the lemon zest, juice and remaining olive oil.
  • When the zucchini are cooked, transfer to a serving plate and drizzle over the dressing.

GARLIC LEMON AND PARMESAN OVEN ROASTED ZUCCHINI



Garlic Lemon and Parmesan Oven Roasted Zucchini image

Oven roasted zucchini with parmesan, garlic and lemon. Baked zucchini is the best way to cook vegetables. Fresh parmesan zucchini baked in the oven is so refreshing.

Provided by Jaclyn

Categories     Side Dish

Time 17m

Number Of Ingredients 6

1 1/2 lbs zucchini ((about 4 - 5 small/medium zucchini))
2 Tbsp olive oil
Zest of 1 small lemon ((1 tsp))
2 cloves garlic (, crushed through a garlic crusher or finely minced)
3/4 cup finely shredded parmesan cheese
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.
  • Cut zucchini into 4 wedges through the length.
  • In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
  • Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
  • Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
  • Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm
  • Recipe Source: adapted slightly from Liluna

Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 157 mg, Sugar 2 g, ServingSize 1 serving

ROASTED LEMON ZUCCHINI



roasted lemon zucchini image

Make and share this roasted lemon zucchini recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lemon
1/4 cup olive oil
salt, pepper
2 lbs small zucchini, sliced
1 pinch sugar

Steps:

  • preheat oven to 500 degrees.
  • heat a 13x9 baking pan.
  • cut 5 slices of lemon from center of lemon, squeeze juice out of both ends.
  • wisk together lemon juice, oil, salt, pepper, add zucchini, toss to coat.
  • add to baking pan in single layer, cook for 10 minutes.
  • mix lemon slices with sugar, place in pan alongside zucchini, turn zucchini over and roast for 7 minutes more.
  • serve zucchini on a platter topped with lemon slices.

LEMON-ZESTY ZUCCHINI WITH PINE NUTS



Lemon-Zesty Zucchini with Pine Nuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large zucchini cut into 3/4 inch chunks (about 1 pound)
2 cloves garlic, smashed
1 lemon, zest stripped off in large pieces
1/2 teaspoon kosher salt
Freshly ground black pepper
6 ounces fresh ricotta

Steps:

  • Preheat oven to 425 degrees F.
  • Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
  • Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
  • Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

ROASTED ZUCCHINI WITH LEMON



Roasted Zucchini with Lemon image

Categories     Citrus     Vegetable     Side     Roast     Lemon     Zucchini     Spring     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 6

1 lemon
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds small zucchini (about 6), cut diagonally into 3/4-inch-thick slices
1/4 teaspoon sugar

Steps:

  • Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
  • Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
  • Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
  • Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.

GRILLED ZUCCHINI WITH YUMMY LEMON SALT



Grilled Zucchini with Yummy Lemon Salt image

"The mixture of salt and lemon zest on grilled zucchini is a game changer! It's so bright and fresh," says Ree.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 4

6 medium zucchini
1/4 cup olive oil
Kosher salt and freshly ground pepper
Grated zest of 3 lemons (about 3 tablespoons), plus juice of 2 lemons

Steps:

  • Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
  • Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
  • Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.

SAUTéED ZUCCHINI WITH LEMON



Sautéed Zucchini With Lemon image

One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own.

Provided by littleturtle

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 1/2 tablespoons butter
3 -4 zucchini, washed, ends trimmed, and cut in half
1/4 teaspoon salt
1 teaspoon pepper
1/3 cup flour
2 tablespoons soy sauce
1 tablespoon lemon juice

Steps:

  • In a large skillet, heat the butter and oil over medium heat.
  • Cut each zucchini half lengthwise into 4 pieces.
  • Season the flour with salt & pepper, then coat with the zucchini with flour.
  • Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
  • When done, turn heat to low, and add soy sauce and lemon juice.
  • Serve promptly.

ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL



Roasted Salmon with Zucchini, Lemon, and Dill image

Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 6

1 1/2 pounds (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tablespoons olive oil
Coarse salt and ground pepper
4 (about 8 ounces each) skinless salmon fillets

Steps:

  • Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
  • Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

Nutrition Facts : Calories 420 g, Fat 21 g, Protein 47 g

CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO



Cream Cheesy Cubed Zucchini with Lemon and Oregano image

I didn't start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched. While I'd normally have a hard time feigning such excitement over squash, I'm actually quite thrilled with how this came out.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4 cups cubed zucchini
½ teaspoon lemon zest
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons cream cheese
2 teaspoons chopped fresh oregano

Steps:

  • Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
  • Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
  • Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 4.7 g, Cholesterol 8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 34.1 mg, Sugar 2.2 g

ROASTED ZUCCHINI WITH THYME



Roasted Zucchini With Thyme image

Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 6

3 zucchini (1 1/2 pounds)
1 onion
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
  • On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

Nutrition Facts : Calories 102 g, Fat 7 g, Protein 2 g

LEMON PEPPER ZUCCHINI



Lemon Pepper Zucchini image

Quick and easy. Everyone will love it!

Provided by JACKSONCJK

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 3

2 zucchini, cut into 1/2-inch slices
3 tablespoons butter, melted
2 tablespoons lemon pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place zucchini slices on a baking sheet and brush with melted butter. Season with lemon pepper.
  • Bake in preheated oven for 20 to 25 minutes, or until tender.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 3.5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 5.5 g, Sodium 756.9 mg, Sugar 1.9 g

Tips:

  • Choose small to medium zucchini for roasting. Larger zucchini tend to have a higher water content, which can make them soggy when roasted.
  • Cut the zucchini into uniform-sized pieces so that they cook evenly.
  • Toss the zucchini with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
  • Roast the zucchini at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for about 20 minutes, or until they are tender and slightly browned.
  • For a more flavorful roast, add some herbs or spices to the zucchini before roasting. Some good options include garlic, thyme, rosemary, or paprika.
  • Roasted zucchini can be served as a side dish, appetizer, or main course. They are also a great addition to salads, sandwiches, and wraps.

Conclusion:

Roasted zucchini is a simple but delicious dish that can be enjoyed in many different ways. With its slightly sweet and nutty flavor, roasted zucchini is a versatile vegetable that can be paired with a variety of other ingredients. Whether you are looking for a healthy side dish or a quick and easy meal, roasted zucchini is a great option.

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