Fresh-Pressed Olive Oil Club

Slow-Roasted Zucchini Spears

Slow-Roasted Zucchini Spears

Olive oil’s affinity for roasted vegetables is well known. Here, it coats zucchini, a somewhat watery vegetable that benefits from a long roast. Serve it with chicken pork, beef, or tofu.


  • 4 medium zucchini, quartered lengthwise
  • 2 cloves garlic, peeled and chopped
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons chopped fresh thyme
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste
  • 1/3 cup panko or other dry breadcrumbs
  • 2 mild red chile peppers, such as Fresno, cored, seeded, and thinly sliced
  • 2 tablespoons torn fresh mint
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • Zest of 1/2 lemon


Step 1

Preheat the oven to 250°F. Line a rimmed sheet pan with parchment. In a bowl, toss the zucchini, garlic, 2 tablespoons of the olive oil, thyme, salt, and pepper. Place the zucchini on the sheet pan, cut sides up.

Step 2

Roast the zucchini for 90 minutes, or until the spears are tender and beginning to shrivel. Increase the oven temperature to 350°F. Continue roasting for 10 minutes. Transfer the zucchini to a serving plate or platter. Replace the parchment on the sheet pan.

Step 3

In a small bowl, combine the panko with the remaining 2 tablespoons of olive oil. Spread the panko on the sheet pan and toast for 3 to 5 minutes, or until golden brown. Sprinkle the zucchini with the panko, chiles, mint, Parmigiano-Reggiano, lemon zest, and a little more salt and pepper.

Serves 4 to 6 — Recipe adapted from