Roasted Zucchini With Thyme - Martha Stewart Recipes

MARTHASTEWART.COM

Roasted Zucchini With Thyme

    View Gallery
    1 of 1

    We Also Love

    1 of 4
    Everyday Food, May/June 2003
    • Prep Time 10 minutes
    • Total Time 40 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

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

    Directions

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

    Recipe Reviews

    Reviews (6)

    • steppe22
      28 Jan, 2013

      This is delicious! I don't know if anyone else ended up with mushy veggies, but the second time I roasted for half as long. It worked great, the veggies came out just right.

    • peacockflower
      5 Oct, 2011

      so easy and so tasty! i added minced garlic.

    • lovetocookagainandagain
      9 May, 2008

      Veggies

    • luckymom
      19 Apr, 2008

      Very good and super easy! I threw in a large clove of garlic that was roughly chopped, halved the thyme and added rosemary and marjoram w/ it.

    • GFCFboys
      22 Feb, 2008

      This recipe was very easy. The kids even helped me cut up veggies. My husband and I LOVED it. It isn't tops on the kids list but they did eat it.

    • czechmom
      29 Nov, 2007

      My husband and I have always had our zucchini one way because we didn't think it could get any better. This one has tied it! This is a fabulous and easy recipe that takes virtually no time.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!