Roasted Zucchini with Lemon and Herbs

This delightful Roasted Zucchini with Lemon and Herbs recipe brings out the best in simple, fresh produce, honoring the Mediterranean tradition of celebrating plant-based ingredients. Roasting enhances the natural sweetness of zucchini, while lemon and oregano add a bright, aromatic touch. It's a wholesome, nutrient-rich dish perfect for any meal.

35 min4 servingsmediterraneanmain course

ketogenic

vegetarian

lacto-vegetarian

ovo-vegetarian

vegan

pescetarian

paleo

primal

whole30

mediterranean

Nutrition Facts

Per serving

Calories60

% Daily Value*

Total Fat 7g9%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 0mg

Sodium 243mg11%

Total Carbohydrate 0g

Total Sugars 0g

Calcium 0.17mg

Potassium 0.8mg

Vitamin A 0.51mcg

Vitamin C 0.38mg

Vitamin E 0.01mg

Vitamin K 0.02mcg

Magnesium 0.04mg

Folate 0.13mcg

Estimated nutrition — not all ingredients could be calculated.

* Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

4 medium zucchini
2 tablespoons olive oil
1 lemon lemon juice
2 tablespoons oregano
2 cloves garlic
0.5 teaspoon sea salt
0.25 teaspoon black pepper
0.25 teaspoon red pepper flakes
1 tablespoon parsley

Instructions

1Preheat the oven to 400 degrees Fahrenheit.
2Wash the zucchini and cut into half-inch slices.
3In a large bowl, mix the olive oil, lemon juice, minced garlic, salt, black pepper, and red pepper flakes.
4Add the zucchini slices to the bowl and toss to coat evenly.
5Spread the zucchini in a single layer on a baking sheet lined with parchment paper.
6Roast in the preheated oven for 25 minutes, turning halfway through, until tender and slightly golden.
7Finely chop the fresh oregano and parsley.
8Once roasted, remove the zucchini from the oven and sprinkle with the fresh herbs.
9Serve immediately, garnishing with extra lemon wedges if desired.

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