Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Roasted Zucchini with Scallion-Thyme Vinaigrette

Email Zucchini with Scallion Vinaigrette

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Roasted Zucchini with Scallion-Thyme Vinaigrette

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • For the zucchini:
  • 1 1/2 pounds small zucchini
  • 1 clove garlic, smashed
  • 1 tablespoon extra virgin olive oil
  • -
  • For the vinaigrette:
  • 2 scallions, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons extra virgin olive oil

​Trim the ends of the zucchini. Cut in half lengthwise. Smash the garlic.

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds to flavor the oil; discard the garlic. Cooking in batches, add the zucchini in a single layer, cut-side down. Cook until the undersides are golden brown, about 3 minutes. Transfer to a platter.

To make the vinaigrette, slice the scallions

This recipe was printed from:

Do it Step-by-step

Dscf4707 Dscf4709 Dscf4711 Dscf4713 Dscf4715 Dscf4717 Dscf4723


Want Something Else?


Active: 20 minutes  |  Total: 30 minutes


Active: 15 minutes  |  Total: 15 minutes