Roasted Zucchini with Fresh Thyme

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To those thinking garlic powder is something for beginners, that's not the point of the ingredient in this recipe. Fresh garlic burns in an ovent that hot, even at only 8 to 12 minutes. Garlic powder gets over that. An alternative is to make your own garlic oil or roast the garlic to top off the roasted zucchini at the end when dressing the dish. Otherwise use garlic powder or granulated garlic. Burnt garlic is a horrible taste.

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This is a great ,ultra fast & easy to make side dish. I roasted carrots first for about 13 minutes, then added zucchini and the other ingredients. Overall, simple, tasty dish

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This recipe was too easy! Figured when I saw garlic powder it was geared toward people who are new to cooking. I used fresh garlic, added onions and yellow squash as well as some yellow peppers diced up, I used lemon infused olive oil as well and then shaved Asiago cheese on top. Another time I added diced roasted red peppers and it is always a hit. My daugher (9 has announced this is her favorite veggie dish I make. My family loves all the recipes I get from the FN, although I have to admit I make alterations on most, from slight to major.

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skip the garlic powder - never use it if you have fresh. Make garlic oil, or roast the garlic and keep on hand in the fridge. Try tossing with herbs after the zucc is out of the oven to amintain the freshness of the herbs. Top with a few shavings of parmesan. Also, I cut zucchini into batons ( like french fries and roast them until quite brown.

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Haven't experimented much with veggies until now. This was a great alternative to the standard "fry in a pan" option. The recipe called for too much of all the ingredients (especially the garlic powder and thyme. After scrapping off some of the baked seasonings, it was very good.

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Very good, quick, and easy! Also very light! Loved it!

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simple. fast. tasty.

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Recipes is simple, bu I altered it.

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Scrumptious

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I preheated a cookie sheet in the oven for 10 min., then sliced the zucchini on the diagonal, tossed in olive oil, thyme, s and p, then roasted as described, flipping halfway through so it would be golden on both sides. Yummy.