Roasted Zucchini with Thyme

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For a quick side dish, I find that I often sauté zucchini with garlic and onions, season, and serve. This simple side dish was a nice alternative, and the fresh thyme gave my lovely CSA zucchini and onions a little something extra. 🙂 This recipe was adapted from Everyday Food.

  • 2 zucchini
  • 3 cipollini onions
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • coarse salt and freshly ground black pepper, to taste
  1. Preheat oven to 450 degrees (on convection roast). 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 20 minutes (on convection) to 30 minutes in a standard oven, tossing halfway through. Serve.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Roasted Zucchini with Thyme

  1. What an elegant and simple side dish :).

  2. Jacques Renault

    yummy, on my list!

    hey so there is a slight chance that my Halloween gig will be rescheduled, would it be ok if I visited that weekend if that is the case? I’ll know more soon but just thought I would ask since it is on my mind!

  3. This looks amazing! I always found courgettes a bit boring, but you manage to turn them into a right showstopper 😉

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