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


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


  • Preheat oven to 425°F.
  • Combine the olive oil, zucchini, rosemary, salt, and pepper in an 8-by-8-inch 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.