An easy recipe for Roasted Zucchini that is the perfect side dish for any meal! The simple Garlic Aioli is perfect for dipping or to drizzle on to top!
It’s almost zucchini season! Every year our garden is overflowing with zucchini. It’s zucchini overload! I use it for baking (who doesn’t love zucchini bread), but after about the fourth loaf, we’ve had our fill for the season. I also like to grate it up to toss in sauces. It’s perfect so the kiddos will never know! However I can use up my bounty of zucchini I’m all for it.
One of my favorite ways to enjoy zucchini is roasted! It makes the perfect side dish for any meal and it couldn’t be any easier to make. Just slice it up, toss it with some olive oil, or I like to use infused olive oil, my favorite Everyday Herb Seasoning and some cheese and roast it up! I even eat it as a simple lunch!
What takes this Roasted Zucchini to another level is my absolute favorite Garlic Aioli! It will change the way you eat zucchini! It’s so good! Not a zucchini lover? Adding this garlic yumminess might change your mind.
Not only is it great for zucchini I love it with brussels sprouts too! Once you try it you’ll wonder where this was all your life!
To chop my zucchini I LOVE to use my Pampered Chef Crinkle Cutter. Doesn’t it make them look so pretty? The Pampered Chef Crinkle Cutter is great not just for pretty little zucchini, but it’s great for potatoes, carrots, cucumber, melon too! I love mine! And what’s even better in the month of May you can get one FREE with any order over $75!
To see how easy it is to make this yummy Roasted Zucchini with Garlic Aioli make sure you watch the full video in this post or watch and subscribe on my YouTube channel!
Roasted Zucchini with Garlic Aioli
- 2 small zucchini 1-1 1/2 pound total zucchini
- 1 tbsp olive oil or garlic infused olive oil
- 1/2 tsp Everyday Herb Seasoning
- 2 tbsp grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese or shredded Italian-style cheese
- 1/4 cup mayonnaise
- 2-3 tsp lemon juice
- 1 tsp minced garlic
- 1 pinch salt and pepper
Preheat oven to 425 degrees and line a large baking sheet with parchment paper or foil.
Slice zucchini about 1/4 inch thick and place in a large bowl.
Toss with olive oil, seasoning and grated Parmesan cheese.
Spread zucchini on baking sheet in a single layer. Sprinkle with shredded cheese.
Bake for 10-15 minutes until zucchini are tender.
Sprinkle with a pinch of sea salt before serving.
While zucchini are roasting, mix mayonnaise, 2 teaspoons lemon juice, garlic and a pinch of salt and pepper in a small bowl until combined. If desired add an additional teaspoon of lemon juice. Set aside or chill until ready to use.
To serve, add roasted zucchini to serving bowl or plate and add garlic aioli on the side for dipping.
Disclosure: I am a Pampered Chef consultant and this post includes links to my Pampered Chef website. I only recommend products that I use and love! Thanks for your support!