Name: Garlic Lemon Oven Baked Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 medium zucchini; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; Salt, to taste; Black pepper, to taste; Parchment paper (for baking)

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These Garlic Lemon Oven Baked Zucchini spears are a light, healthy, and flavorful snack or side dish that I turn to when I want something quick, easy, and satisfying. With only five ingredients and a prep time of under 10 minutes, they bring out the best in summer zucchini and make clean eating feel indulgent.

Garlic Lemon Oven Baked Zucchini

Why You’ll Love This Recipe

I love how incredibly simple this recipe is while still packing bold flavor. The combination of garlic and lemon adds a fresh, zesty punch to the naturally mild zucchini. It’s also oven-baked, which means I don’t have to worry about extra oil or frying. I enjoy it as a snack, but it also works beautifully as a side dish with grilled chicken or salmon. It’s a delicious way to keep vegetables exciting, especially during peak zucchini season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini
lemon juice
minced garlic
salt
pepper
parchment paper

Directions

I start by preheating the oven to 350°F.
Then, I cut the zucchini in half crosswise, then lengthwise into three or four spears each.
I line a baking sheet with parchment paper and lay out the zucchini spears.
Next, I mix the lemon juice and minced garlic together and use a grill brush to coat the zucchini evenly.
I season the spears with salt and pepper.
I bake them for 20 minutes, then broil for another 8–10 minutes to get that irresistible golden finish.
I serve immediately or store for later – either way, they never last long.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes (20 minutes bake + 8–10 minutes broil)
Total time: 40 minutes

Variations

When I want more crunch, I like to sprinkle some panko breadcrumbs on top before baking.
For a spicy twist, I add a pinch of ground cayenne pepper.
A dash of smoked paprika gives it a subtle, smoky depth.
I sometimes grate parmesan over the top for a cheesy, savory edge that pairs perfectly with the lemon and garlic.

storage/reheating

I always store leftover zucchini spears in an airtight container in the fridge. To keep them from getting soggy, I place a paper towel at the bottom of the container to soak up any moisture. When I reheat them, I prefer using the oven to get that nice crunch back. But if I’m in a hurry, the microwave works just fine for a quick veggie snack.

FAQs

How do I know when the zucchini is done baking?

I look for a tender texture with lightly golden edges. The broiling step helps achieve that slightly crispy finish.

Can I make these ahead of time?

Yes, I often prepare a batch in advance and reheat them in the oven when I need a snack or side dish.

What type of zucchini works best?

I usually go with medium-sized zucchini that are firm and unblemished for the best texture and flavor.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice because it has a brighter, more natural flavor, but bottled works in a pinch.

Are these good for meal prep?

Absolutely. I like to add them to my weekly meal prep rotation for a healthy side that’s easy to reheat.

Conclusion

Garlic Lemon Oven Baked Zucchini is my go-to recipe when I want something fresh, simple, and full of flavor. Whether I serve it with dinner or enjoy it as a snack, it’s always a hit. This easy, five-ingredient dish makes the most of summer’s zucchini and proves that healthy eating doesn’t have to be boring.