Go Back
roasted zucchini slices on a white bowl with a silver spoon alongside

Roasted Zucchini with Lemon & Garlic

Our Roasted Zucchini with Lemon & Garlic uses low FODMAP Garlic-Infused Oil so it is safe for you to eat, even during the Elimination Phase.

Course: Side Dish
Cuisine: American & Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 12 Servings
Calories: 26 kcal
Author: Dédé Wilson


  • 1 1/4 to 1 1/2 pounds (570 g to 680 g) zucchini, about 3 medium
  • 1 1/2 tablespoons Garlic-Infused Oil, made with olive oil
  • 2 teaspoons very finely grated lemon zest
  • Kosher salt
  • Freshly ground black pepper


  1. Position rack in upper third of oven. Preheat oven to 425°F/220°C. Have ready a rimmed baking sheet pan.
  2. Trim ends of zucchini and discard. Slice zucchini on the diagonal into 1/3-inch (8 mm) slices and place in a bowl. Toss zucchini slices with olive oil and lemon zest until evenly coated. Season with salt and pepper and toss again. Scatter in an even layer on a rimmed sheet pan.

  3. Roast for about 20 minutes, shaking the pan halfway through, until zucchini are tender and beginning to show a little blistering here and there. Zucchini are ready to serve hot, warm or at room temperature.



  • When shopping for zucchini, choose smaller, slender vegetables for best results. Zucchini that are larger in diameter can be cottony.
Nutrition Facts
Roasted Zucchini with Lemon & Garlic
Amount Per Serving
Calories 26 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.