Roasted Zucchini With Thyme
Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.
Everyday Food, May/June 2003
234 Ratings
- 5 star values: 32
- 4 star values: 30
- 3 star values: 108
- 2 star values: 52
- 1 star values: 12
Martha Stewart Member
Rating: Unrated
After only 14 minutes the squash chunks and onion were already burned. It had to be tossed in some 8 minutes, not 15 minutes as the recipe calls for, and the cooking time had to be probably much less.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: 5 stars
so easy and so tasty! i added minced garlic.
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Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
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