Description

This BEST Baked Zucchini with Garlic and Lemon is a simple, flavorful side dish perfect for any meal. Tender zucchini halves are roasted to perfection with thinly sliced garlic, olive oil, fresh lemon juice, and seasoned with salt and pepper. The baking process enhances the natural sweetness of the zucchini while adding a subtle citrusy aroma, making it a healthy and delicious option for vegetable lovers.

Ingredients

Scale

Vegetables

3 medium zucchini (ends removed and cut in half lengthwise)
2 garlic cloves (thinly sliced)

Other Ingredients

3 Tbsp olive oil
Squeeze of lemon juice (about 1 tsp)
Salt (to taste)
Black pepper (to taste)

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Arrange Zucchini: Place the halved zucchini cut-side up on the prepared baking sheet, making sure the pieces are evenly spaced for uniform cooking.
Add Garlic and Seasoning: Evenly distribute the thinly sliced garlic over the zucchini halves. Drizzle the olive oil generously over the zucchini and garlic, then sprinkle with salt and freshly ground black pepper to taste.
Bake: Place the baking sheet in the preheated oven and bake the zucchini for 35-40 minutes, or until tender and lightly browned on the edges. The zucchini should be soft when pierced with a fork but still hold its shape.
Finish with Lemon: Remove the zucchini from the oven and immediately squeeze fresh lemon juice over the hot zucchini for a bright, fresh flavor. Toss gently to distribute the lemon juice evenly.
Serve: Serve the baked zucchini warm as a healthy side dish or snack. Optionally, garnish with fresh herbs like parsley or basil for added color and aroma.

Notes

You can use yellow squash as an alternative to zucchini for a slight variation in flavor and color.
To make this dish vegan and gluten-free, ensure your olive oil and seasonings are verified gluten-free.
For a bit of extra texture, sprinkle some breadcrumbs or Parmesan cheese before baking if not dairy-free.
Lemon juice can be adjusted to taste; start with a small amount and add more if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.