Garlic-Butter Zucchini Tastes Like Garlic Bread

Gardeners know it. Friends and neighbors of gardeners become aware when they’re unexpectedly gifted large bags of veggies. Zucchini proliferates like guinea pigs. In late summer, when the vegetable is at its peak, even the most enthusiastic baker won’t be able to make enough zucchini bread to keep up with the overflow. And even though EatingWell has tons of highly rated and beloved zucchini recipes (from crispy Baked Parmesan Zucchini Curly Fries to gooey Garlic-Parmesan Hasselback Zucchini) to deal with the overabundance of zucchini at the end of summer, I can sometimes lose interest or tire of certain preparations.

For example, years ago, I reached my limit with zoodles. Spiralized zucchini can be tasty if done right, but all too often, attempts at making a healthy alternative to pasta just make me miss the glutenous original more. And zoodles aren’t the only culprit. Throughout my years of daily restaurant eating as a critic, I’ve encountered too many bland, watery zucchini dishes to recall. And I can’t blame chefs. In my home cooking, I’ve been guilty, too. After these experiences, I had all but abandoned trying to prepare zucchini. 

That is, until I discovered a simple EatingWell recipe that may not be zoodles (thank goodness!) but has become a part of my healthier pasta-night rotation nonetheless. Its name, Garlic-Butter Zucchini, does it no justice. I prefer to think of it as a fresh take on garlic bread that’s a bit lighter than the butter-soaked chunk of bread I’d usually pair with my pasta.

It’s every bit as easy to make as garlic bread and uses minimal equipment and ingredients. The recipe calls for two zucchinis, but there’s no harm in doubling it if your garden is swimming with it. It’s a great weeknight addition to any meal, but my vegetarian mother has argued that it’s just as good as a centerpiece to the repast as it is a side dish. She recommends adding brown rice on the side. It takes only 35 minutes from start to finish, so dinner is on the table in practically no time. 

I like to serve it with something meaty to contrast the vegetal punch of the zucchini. Fresh Pasta with Quick Bolognese Sauce is one of my favorite easy dishes to go with garlic bread, so naturally they belong together. But I also love a good chicken breast with it. Air Fryer Breaded Chicken Breast adds some crispy crunch to the party. If you’re making this recipe because you’re avoiding gluten, Sheet-Pan Balsamic Chicken & Asparagus is a wonderful foil to the Garlic-Butter Zucchini, and you get double the veggies.

How to Make Garlic-Butter Zucchini

The brilliance of this simple recipe shines in the technique of softening, then broiling the zucchini in the oven. To get the most out of your harvest, start by halving the zucchini lengthwise and scoring it with a very sharp knife. Meanwhile, heat the oven to a blistering 450°F. To avoid any sliminess, pat the zucchini dry before placing one half along each edge of a large baking sheet. If you double the recipe, you’ll need two sheets.

Before putting them in the oven, brush both sides of the zukes with a combination of olive oil, garlic and pepper. Leave the scored sides down so they kiss the heat of the metal as they cook for 10 minutes on the lower rack. At this point, they’ll still be a little al dente. 

The secret to those crispy edges that make this recipe so compelling? Switch the oven to broil, place the pan on the top rack and sizzle for an additional 10 minutes or so, until the zucchini is tender inside and caramelized outside. To finish, remove the zucchini halves from the oven and flip them over. Right away, brush them with a mixture of softened butter, garlic, lemon zest and salt. Season them with a little more salt and a sprinkle of Parmesan, which melts enticingly with the butter. Your new favorite garlicky, buttery side is ready to be served.

The Bottom Line

Think you don’t like zucchini? The truth is you (and many chefs) may be making it wrong. Though there is no single “correct” route to deliciousness, this one is pretty direct.

This high-heat preparation, which combines roasting and broiling the fresh vegetable, circumvents the wateriness you may well get from stewing or sautéing your zucchini. The garlic butter, with its lightly tangy addition of lemon zest, would make a shoe taste appealing—but it works especially well on the subtle flavor of zucchini and its crispy, browned edges.

You won’t need to tell your gardener neighbors “No, thank you” when they bring a grocery bag filled with zucchini anymore. Instead, invite them over for dinner.