Broiling zucchini is my favorite (and easiest) way to prepare this humble vegetable. If you aren’t applying high heat to it (e.g. grilling or broiling), you normally end up with a soggy mess unless you salt the zucchini ahead of time. I don’t normally have the time or forethought to do that, so I just broil it in the oven for about 8-10 minutes. You can simply plate up the roasted slices and drizzle on some acid (vinegar or lemon juice) or you can use them in place of noodles.
This dish is really tasty and a breeze to make – provided you have a mandoline or food processor. Otherwise, you better have some mad knife skillz or this dish won’t be worth the effort.
Psst…you can substitute the eggplant for zucchini and the results are just as good!
Time to make Broiled Zucchini!
- 4 medium zucchini (or a medium globe eggplant)
- Ghee, coconut oil, tallow, avocado oil, olive oil, or your favorite fat
- Kosher salt
- Balsamic vinegar or lemon juice
- Your favorite herbs, chopped (basil, Italian parsley, etc.)
- All of my recommended kitchen tools are listed here.
I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (¼ “ thick) using a mandoline slicer.
No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.
I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.
I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.
(Or, if you prefer, just use a silicone brush to apply the oil.)
I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.
Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…
or top with chopped herbs…
…and whatever else I feel like.
Fast, tasty, and easy clean-up. I’m all over that!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
- 4 medium zucchini or a medium globe eggplant
- ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
- aged balsamic vinegar or lemon juice
- Your favorite herbs, chopped basil, Italian parsley, etc.
- Preheat the oven to broil and make sure the top rack is about 6 inches from the heating element.
- Thinly slice the zucchini (¼ inch thick) using a mandolin slicer. It's important to have uniformly thick slices because otherwise it won’t brown evenly.
- Line a baking sheet with aluminum foil. Drizzle a generous amount of oil, salt and pepper on the foil.
- Spread the zucchini slices in a single layer on the baking sheet and flip them over to make sure both sides are greased and seasoned. Season the zucchini with a little bit more salt and pepper.
- Place the tray into the oven and broil for about 8-10 minutes, flipping the slices and rotating the tray halfway through. Be sure to keep a watchful eye on the zucchini! They can go from lightly browned to charcoal in about a minute.
- Top the zucchini with balsamic vinegar or lemon juice and chopped herbs. Serve!
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasty and nice to switch up my typical method of cooking zucchini, especially since the family doesn’t love zucchini night.