Roasted Zucchini

The mildly flavored zucchini, which grows voraciously in Texas’ humidity, may be pedestrian in pedigree but is a great canvas for flavor. Continuing in the theme of simplicity with my malfunctioning arms, I can hack it into thick 2-inch slices, pour oil and seasonings over it and roast it in the oven. Olive oil, minced garlic, fresh oregano and cinnamon make a delicious marinade. Or try turmeric, black pepper, rosemary and a drizzle of honey. Eat it dipped in plain yogurt. The zucchini gets golden brown on both sides, and the inside marrow is soft and buttery.

makes ~4 servings


2 large zucchini (roughly 1½ pounds)

3-4 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons minced garlic

2 tablespoons minced basil leaves

½ cup grated sharp cheese (white cheddar or Swiss)

Pinch crushed pink peppercorns



  1. Preheat the oven to 350 degrees. Slice zucchini into thick 2-inch pieces and toss with olive oil, salt, pepper and garlic and lay the slices on a parchment-lined baking pan.

  2. Roast the zucchini for 8-10 minutes — if the oven is not convection, flip zucchini over halfway through. Lower the temperature to 300, sprinkle basil and cheese and roast for another 3-4 minutes. Both sides of the zucchini should be golden brown and the inside should be soft.

  3. Remove zucchini from the oven, sprinkle the pink peppercorns and serve immediately.

ideas / variations

  • This recipe works with yellow squash just as well.

  • Instead of basil, use sage, oregano or flat-leaf parsley.

  • Instead of cheese, add a dollop of toasted almond butter.