Comments on: Roasted Zucchini

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Oct 2026 21:07:20 +0000

In reply to E. Hi, it might just depend on your oven or baking sheet! I find that in most ovens, placing the zucchini on the bottom rack helps get it nice and brown. Most ovens have their heat source near the bottom.

By: E

Sat, 26 Sep 2026 01:25:50 +0000

Delicious, but absolutely not caramelized at all. Did 15 minutes, and no browning, then added 5 more minutes and… nothing. Would have kept going but it was getting mushy. Not sure where I went wrong.

By: Tsunami

Tsunami — Fri, 14 Aug 2026 22:52:10 +0000

In reply to Ann.

My experience was the same. Tasted good but did not brown or crisp after 30 minutes.

By: Debbie

Debbie — Wed, 05 Aug 2026 18:42:01 +0000

In reply to Kim. Did you end up trying? I'm thinking about bringing it to a potluck.

By: Ann

Ann — Sat, 01 Aug 2026 23:33:52 +0000

followed this recipe exactly, including keeping my zucchini pieces well spaced. My roasting took 50 minutes not 15. That matches all my other veggie roasting like peppers, broccoli, small potatoes. YMMV. It tasted good.

By: Glynda

Glynda — Fri, 31 Jul 2026 05:29:13 +0000

This recipe is amazing! Both my partner and I were unsure of the lemon at the end, but It. Was. Perfect!

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 30 Jun 2026 20:08:01 +0000

In reply to Robert Genicoff. Hi Robert, yes, if it's mushy, just reduce the time.

By: Robert Genicoff

Robert Genicoff — Sun, 28 Jun 2026 16:49:58 +0000

Growing zucchini in my garden so I have a bounty. I find 12 minutes makes the layer next to the skin mushy. Was wondering if cooking time cut to 8-10 would help but still cook skin? Thanks

By: Thomas

Thomas — Wed, 24 Jun 2026 19:58:11 +0000

The lemon juice at the end really added a brightness to this recipe.

By: Kim

Kim — Thu, 11 Dec 2025 02:34:30 +0000

Going to make it this weekend for a party but was wondering about serving it room temperature, or is it meant to be hot?