Take-out Tuesday, Zucchini with roasted garlic and lemon


Nope, I didn’t sneeze!  or swear  ๐Ÿ˜‚   this recipe is gheff, you know…

Green, Healthy, Easy, Fast & Fancy!


Slice zucchini lengthwise into thin planks


Roasted garlic gives the zucchini a tangy sweetness that is not overwhelming and the roasting garlic fills your kitchen with a wonderful  aroma…


Smash/chop the roasted garlic and spread it on the zucchini slices, fingers work best


Do you know what’s wrong with this picture?

Yep, don’t use parchment for broiling  ๐Ÿ”ฅ


Use non stick foil for easy clean up


Garnish with fresh parsley and serve hot


See?  I told ya it was gheff!!


Zucchini Ribbons with Lemon & Roasted Garlic

Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 3


  • 2 small to medium zucchini washed
  • 1/2 head roasted garlic*
  • 1 lemon sliced thinly
  • salt pepper
  • parsley optional


  • Cut ends off zucchini and slice lengthwise into thin planks. Discard outer planks if desired. Lay zucchini on foil lined baking sheet and spread with roasted garlic. Season with salt and pepper. Slice lemon rounds in 1/2 and place on top of zucchini
  • Roast zucchini on top rack of 450 degree oven for 8 minutes. Set oven up to broil and cook zucchini 2 more minutes. Cooking time will depend on thickness of slices so adjust accordingly.
  • Serve hot.


*to roast garlic, slice off top of head to expose cloves. Place on a square of foil and drizzle with olive oil and season with salt and pepper. Wrap foil around garlic and roast in oven at 400 for 1 hour
Keyword easy zucchini, roasted zucchini, Summer side dish, zucchini, zucchini ribbons

If you want to amp it up try these Zucchini Parmesan Ribbons, they are better than french fries!

zucchini parmesan ribbons thepaintedapron.com


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I will be joining these fabulous parties and blogs:

Celebrate and Decorate,  Rustic and Refined,

Between Naps on the PorchCoastal CharmCooking and Crafting with J&J,  The Scoop,   A Stroll Thru Life 

Tickle My Tastebuds,  The Blended Blog   Full Plate Thursday   Share it One More Time





18 Responses to “Take-out Tuesday, Zucchini with roasted garlic and lemon”
  1. Jodi says:

    GHEFF ๐Ÿ˜Š. I learned a new word today! ๐Ÿ’š

  2. Always looking for more ways to make zucchini:@)

  3. Jenna, what a healthy and tasty way to prepare zucchini…I will be making these! Have a beautiful Tuesday!

  4. Mary says:

    Jenna, I wish I was more of a zucchini fan but I’m onboard with the roasted garlic…if only I didn’t prefer to slather it on a baguette and enjoy it with a glass of wine ๐Ÿ˜‰

  5. Leslie Anne Tarabella says:

    I love zucchini and can eat it anyway possible . . . except when my mother made zucchini cookies.

  6. These look delicious! I love the charred lemon slices on top. I found you at the Tickle My Tastebuds Link up!

  7. thefrenchhutch says:

    This is a great way to prepare and dish up zucchini. Thanks for the recipe
    It is storming here, be glad you are at the beach!

  8. debra cantales says:

    Saving this for when I have zucchini coming out of my ears this summer!

  9. Ellen says:

    This looks so tasty and healthy! I have just been read the riot act by my doc, so I am taking note of this! I have zucchini in the freezer I put up last summer, so I am going to try that. I’ll let you know how it turns out.

  10. Helen Adams says:

    Hi Jenna,
    Your Zucchini with Roasted Garlic and Onion will make a fantastic side dish! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

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