Roasted Zucchini Provenal
Elevate your weeknight dinners with Roasted Zucchini Provençal, a vibrant and aromatic side dish inspired by the flavors of the French countryside. This recipe combines tender zucchini rounds with the earthy perfume of herbes de Provence, fresh thyme, and garlic, all roasted to perfection for a caramelized, golden finish. Optional additions like juicy cherry tomatoes and a sprinkle of Parmesan cheese bring even more depth and color to this easy-to-make dish. Ready in just 40 minutes, it’s perfect for pairing with grilled fish, roasted chicken, or even pasta. Garnished with fresh parsley for a finishing touch, this gluten-free, vegetarian-friendly recipe is a must-try for anyone seeking a healthy, flavorful meal idea.
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons extra-virgin olive oil
- 3 large garlic cloves
- 2 teaspoons herbes de Provence
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional)
- 1 cup cherry tomatoes (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the zucchini thoroughly, then trim the ends. Cut each zucchini into 1/2-inch thick rounds or diagonally into 1/2-inch slices, depending on your preference.
Peel and finely mince the garlic cloves. Set aside.
In a large mixing bowl, combine the zucchini slices, 3 tablespoons of olive oil, minced garlic, herbes de Provence, fresh thyme, salt, and black pepper. Toss well to coat the zucchini evenly with the seasoning.
Arrange the zucchini slices in a single layer on the prepared baking sheet. If using cherry tomatoes, scatter them around the zucchini for added color and flavor.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the slices halfway through, until the zucchini is tender and slightly golden brown on the edges.
If desired, sprinkle Parmesan cheese over the zucchini during the last 5 minutes of roasting for a cheesy, savory note.
Remove the baking sheet from the oven and let the roasted zucchini cool slightly. Transfer to a serving dish, sprinkle with fresh parsley, and serve warm.
This dish pairs wonderfully with grilled fish, roasted chicken, or a light pasta dish. Enjoy!
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 10666 mg | 464% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 59.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 909 mg | 70% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
