Roasted Zucchini with Garlic Aioli



  • 2 small zucchini (11 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)

Garlic Aioli

  • 1/4 cup mayonnaise
  • 23 tsp lemon juice
  • 1 tsp minced garlic
  • 1 pinch salt and pepper


  1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper or foil.
  2. Slice zucchini about 1/4 inch thick and place in a large bowl.
  3. Toss with olive oil, seasoning and grated Parmesan cheese. 
  4. Spread zucchini on baking sheet in a single layer. Sprinkle with shredded cheese.
  5. Bake for 10-15 minutes until zucchini are tender.
  6. Sprinkle with a pinch of sea salt before serving. 

Garlic Aioli

  1. 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.
  2. To serve, add roasted zucchini to serving bowl or plate and add garlic aioli on the side for dipping.