Broiled Zucchini

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Broiled Zucchini recipe by Barefeet In The Kitchen

Unbelievably flavorful, tender crisp zucchini really was this easy. I’m loving this cooking method even more than roasting. This zucchini was absolutely amazing.

I made this as a very simple side dish along with the Honey Dijon Roasted Potato Salad and some Beer Brats. My husband and kids loved the whole meal.

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Broiled Zucchini

4.50 from 2 votes


  • 2 large Italian zucchini
  • olive oil
  • kosher salt
  • freshly ground black pepper


  • Set the oven to broil and line a baking sheet with foil. Spray or coat the foil with olive oil. Slice the zucchini lengthwise, approximately ¼ inch thick. Spread the slices out on the baking sheet brush lightly with olive oil. Sprinkle sea salt and crack pepper over the slices.
  • Broil for 3 minutes and then remove from oven and turn over the zucchini slices. Brush them with olive oil and once again sprinkle with salt and crack pepper over them. Broil again for 2-4 minutes until they are tender, but still crisp. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becca says

    I made these last night and very delicious.
    I sprinkled a tiny bit of goat cheese on top before serving.
    I’ll make these again often.
    Becca5 stars