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  • Writer's picturefrench creek kitchen

Marinated and Broiled Zucchini


4 small/medium zucchini, cut into 1/2 inch thick long slices

1/2 cup olive oil

3 fat cloves garlic, minced

Zest of 1 lemon

1 tablespoon oregano, finely chopped

Pinch red pepper flakes

1/2 teaspoon kosher salt, plus more for seasoning


Lay the zucchini onto a baking sheet in a single layer, use two baking sheets if the slices don't fit in a single layer on one.

In a small bowl combine the olive oil, garlic, lemon zest, oregano, pepper flakes and 1/2 teaspoon of salt.

Brush the olive oil mixture on the top of the zucchini. Flip the zucchini over and brush on the tops of the flipped zucchini. Season the zucchini slices with salt.

Let sit for 30 minutes at room temperature.

Preheat oven to broil on high and move an oven rack to the highest position under the broiler.

Place the baking sheet with the zucchini on the highest rack under the broiler and broil for 4-5 minutes or until browning in spots. Flip over and repeat on the other side.

Remove from the oven, taste and season with more salt if needed. Serve immediately or at room temperature.

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