This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.

Recipe Summary

10 mins
20 mins
30 mins
4 servings


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


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.

  • Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.

  • Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.

  • Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

Nutrition Facts

77 calories; protein 1.2g; carbohydrates 3.3g; fat 6.9g; sodium 48.6mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I loved the simplicity of this recipe! I followed the recipe as written. I used a medium homegrown squash which filled up two sheet pans. The squash shrinks a lot and I ended up with 2 small servings. The burnt parts give the zucchini a lot of delicious flavor. It was light and tasty. Thank you Barbara for the recipe. I will make it again! Read More