You might also like these recipes for zucchini breakfast strata, zucchini fritters and garlicky zucchini quinoa cakes. Searing veggies quickly in a skillet can amp up their appeal considerably, like these easy garlic green beans. This pan-roasted zucchini is another example of a veggie that can be made to taste uber delicious with just a few ingredients and in a small amount of time. Salt, ground black pepper, garlic and rosemary work together in this recipe to add flavor without taking away from the natural deliciousness of this popular summer squash. Cooking the zucchini in the skillet also gives you more control so the zucchini doesn’t turn mushy (something that can happen only too easily in the oven). Cooked over high heat, the zucchini sears and caramelizes beautifully, becoming absolutely delicious!
Why you’ll love this pan roasted zucchini
Delicious. The zucchini’s own natural deliciousness is on display here with no gilding. The rosemary and garlic add complimentary–but not overwhelming–notes. The zucchini cooks up crunchy yet tender and not at all mushy or watery. Simple recipe. This one-pan recipe is so quick and so easy–one of the easiest you will ever make. Five ingredients. You need salt, ground black pepper, rosemary, garlic–and the zucchini, of course. Ready in 15 minutes. Slice the zucchini, slather a simple marinade over it, then pan-roast it. It might take you longer to throw a salad together. Versatile side dish. You can serve the pan roasted zucchini as a side with any meal, from a vegan steak to a veggie burger.
Serving suggestions
Serve with vegan lentil quinoa steaks or vegan Irish whiskey tofu steaks. The pan-roasted zucchini also works great with veggie burgers, like vegan bean and oats burger and vegan quinoa bean burgers. Or add the pan roasted zucchini to a simple pasta, like this vegan lemon pasta or vegan garlic pasta. You can also add it to a bowl, like this creamy grits bowl or vegan crack chili tofu noodle bowl.
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