Roasted Zucchini With Thyme

234 Ratings
  • 5 32
  • 4 30
  • 3 108
  • 2 52
  • 1 12

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

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Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.

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  • On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

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Reviews (6)

234 Ratings
  • 5 32
  • 4 30
  • 3 108
  • 2 52
  • 1 12
Martha Stewart Member
01/27/2014
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
01/28/2013
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.
Martha Stewart Member
10/05/2011
so easy and so tasty! i added minced garlic.
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Martha Stewart Member
04/19/2008
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.
Martha Stewart Member
02/22/2008
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.
Martha Stewart Member
11/29/2007
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.
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