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Roasted Zucchini with Herbs de Provence

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zucchini, woman's torso and ribbon

zucchini, woman’s torso and ribbon

My husband J, a francophile at heart, has been asking lately that I use herbs de provence.  He seems to miss them when I don’t use them for a while.   I had to buy zucchini to reshoot a previous post from a few months ago and the greens and yellows looked so beautiful that I bought extra to roast with the herbs.    The morning light brought colors of pale white and faint purple through our side window, so after J took our toddler G out to the park I immediately started to cook and style the food for these photos to capture them in the best light.   The night before, I read old diary entries from an afternoon spent at Musee Rodin in Paris, one of my favorite museums.  This must be why I dreamt of the tempestuous romance between Rodin and Camille Claudel and her tragic ending.  Camille has always been a compelling figure for me. Her work, in spite of her struggle as a woman artist in her time, envelops passion, love and and understanding of the beauty, pain and circumstance of life and relationships.  When I saw an empty space behind the zucchini in the bucket photo it seemed timely to place the woman’s torso that was given to me by an artist a few years ago.

slippery tangy yum zucchini

slippery tangy yum zucchini

The zucchini were not perfect in shape but their colors were magnificent.  I served the zucchini with a bit of quinoa for me and I chopped up and tossed the rest with soba noodles and tomatoes for J (see photo below).  G is not quite up to the taste to roasted zucchini quite yet but I hope he will be soon…

vegan colorful fish about to be roasted

vegan colorful fish about to be roasted

just looking at the lime makes my lips purse

just looking at the lime makes my lips purse


Roasted Zucchini with Herbs de Provence
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Serve with fresh lime slices
  • 4 mixed color zucchini cut into medium thin lengthwise slices.
  • 2 tablespoons of olive oil
  • 1 teaspoon of dried herbs de provence
  • 1 lime cut into thin slices
  • salt and pepper to taste
  1. Place baking rack toward the top and preheat oven to 400 F.
  2. Place zucchini slices into a long baking dish and toss with olive oil, herbs de provence, salt and pepper and lime slices.
  3. Roast for 15 minutes
  4. Toss zucchini again and roast another 15 minutes



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