I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.

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  • Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.

  • Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

67 calories; 6 g total fat; 15 mg cholesterol; 43 mg sodium. 3.4 g carbohydrates; 0.7 g protein; Full Nutrition


Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2015
I just tried this for the first time. I never thought anyone cooked cucumbers but they were very good! My sister gave me some from her garden and I used those for this. The only thing I changed was adding a pinch of salt. Not only was it tasty but it was also cheaper than zucchini. I'll be using this recipe again for sure. Read More
(5)

Most helpful critical review

Rating: 4 stars
09/16/2014
Very good! I have never had warm cucumbers before but it is just too cold right now so I decided to give these a try and am glad I did! I didn't have olive oil spray so I brushed olive oil on the pan and used coconut oil spray on top of everything. I feel like the fresh herbs lost most of their flavor being in the oven so long so next time I might add them when I turn everything. Also needs a bit of salt not a lot. Thanks for making up this unique recipe and sharing with us! Read More
(11)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/16/2014
Very good! I have never had warm cucumbers before but it is just too cold right now so I decided to give these a try and am glad I did! I didn't have olive oil spray so I brushed olive oil on the pan and used coconut oil spray on top of everything. I feel like the fresh herbs lost most of their flavor being in the oven so long so next time I might add them when I turn everything. Also needs a bit of salt not a lot. Thanks for making up this unique recipe and sharing with us! Read More
(11)
Rating: 4 stars
08/04/2014
Thanks JRH143 for this recipe. A neighbor gave me an abundance of cucumbers and I've made all the pickles I wanted. I also froze cucumbers for a sweet/sour pork recipe so I was looking for something different. I didn't have a Vidalia onion so just used a yellow one plus one green onion. Other than that I followed the recipe exactly including all the fresh herbs. All of the herbs were great and the cilantro was a must. Delicious. I'll be making this again! Read More
(6)
Rating: 5 stars
07/12/2015
I just tried this for the first time. I never thought anyone cooked cucumbers but they were very good! My sister gave me some from her garden and I used those for this. The only thing I changed was adding a pinch of salt. Not only was it tasty but it was also cheaper than zucchini. I'll be using this recipe again for sure. Read More
(5)
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Rating: 5 stars
10/01/2015
What do you do when your little garden produces 10 cucumbers at a time? You are not supposed to freeze cucumbers but I am! This recipe removes much of the water that is causing them to become mushy. As a matter of fact you can sauté on the stovetop to get the same effect. Since I know their source I leave the nutritious skins on which considerably ups the greenage. Just keep them cackling and steaming. As they begin to get limp and as they move from bright green to dull turn them off cool and freeze. If we don't eat them as a veg this winter they will Jazz up soup after a quick buzz in the blender. Cucumbers saved! Read More
(3)
Rating: 5 stars
01/24/2016
I used chives parsley and a yellow onion instead. I wouldn't have thought that roasted cucumber could be so delicious! I will definitely be making this dish again! Read More
(2)