If you garden or can shop at farmer’s markets, you know that zucchini takes over in summertime – and like everyone else, I always need new ways to use it up. This roasted zucchini is an excellent simple way to have summer squash, with a zesty lemon garlic yogurt. We often serve this with these red lentil pancakes or something like a buckwheat crepe. You can use any summer squash (standard yellow or green zucchini/courgette, pattypan, round, and so on. If it has a thin, easily pierced skin, it’s summer squash).

I used to always made this dish on the stovetop, frying the zucchini instead of cooking in the oven. When we lived in southern France I started roasting it instead because we were in an old stone house, and it was usually freezing, even though it was hot enough outside to grow zucchini. If your home is cold enough to bake while it’s in season, roasting zucchini is a great way to eat it.

Here are some more of my favourite ways to use up summer squash: zucchini chard frittata (also good for too many garden greens), roasted tomato, zucchini, and eggplant soup, and this speedy green pasta.

Ingredients

Ingredient Notes and Substitutions

• Zucchini: as mentioned above, this can be any type of summer squash. Some varieties will need to be cut into chunks instead of rounds.
• Yoghurt: I usually use organic Greek-style soya yoghurt for this but you can use any you like. I imagine something like a thick sheep’s milk yogurt would be nice.
• Lemon: you’re using the zest as well as the juice, so try to get an unwaxed lemon if possible. If you don’t have lemon you can use a splash of white wine or apple cider vinegar instead.
• Spices: change them up based on your personal preference and how you’ll be serving the dish. You could use dried herbs too.
• Garlic: reduce the amount or use roasted garlic if you’re sensitive to raw garlic. Two cloves is pretty punchy.

Step by Step

Step 1: slice the zucchini and place on a baking sheet. Mix with the oil and spices.

Step 2: bake until golden, and serve warm with the garlic yoghurt.

Recipe Notes

You don’t need to have the yoghurt with this dish, but it does provide a nice contrast. We quite often serve the plain roasted zucchini with something like lentil salad and some other greens or raw vegetables.

How to Store

Storage: this is best served immediately, but can be stored in the refrigerator for a couple of days. Serve cold or reheat (if the zucchini is kept separate from the yoghurt) in a frying pan.

Freezing: I don’t recommend freezing this dish.

Expert Tips

• Keep the time in mind: it’s not a complicated or very hands-on dish, but zucchini does need some time in the oven before it browns nicely. There’s a lot of water there that needs to cook off.
• Season to taste: try a slice of zucchini before serving and add seasoning right on the baking sheet to mix in if needed. Be sure to mix very well before roasting to ensure even distribution of the spices.
• Use small squash: if you ever see summer squash for sale per piece and think oh yeah, I’m going to get the big ones, more bang for my buck, you’re wrong and should always buy the smaller ones. They have a much better flavour – the big ones are so watery – and the farmer knows that. They want to unload the big ones that they picked too late.

More Summer Sides

Swiss Chard Salad
Garlic Green Beans
Fresh Salsa
Vegan Cucumber Salad