How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Zucchini with Garlic and Dried Crushed Red Pepper?

You need 6 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices, 4 garlic cloves, minced, 1/2 teaspoon dried crushed red pepper, and more.

Is Zucchini with Garlic and Dried Crushed Red Pepper suitable as vegetarian?

Yes, Zucchini with Garlic and Dried Crushed Red Pepper falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Zucchini with Garlic and Dried Crushed Red Pepper?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini with Garlic and Dried Crushed Red Pepper

Name: Zucchini with Garlic and Dried Crushed Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices; 4 garlic cloves, minced; 1/2 teaspoon dried crushed red pepper; Sea salt (preferably fleur de sel); 1 tablespoon chopped fresh parsley

Try this homemade Zucchini with Garlic and Dried Crushed Red Pepper recipe the whole family will love. Made with olive oil, zucchini, garlic and red pep…

This Zucchini with Garlic and Dried Crushed Red Pepper relies on simple, everyday ingredients such as olive oil, garlic cloves, minced, dried crushed red pepper and chopped fresh parsley. It comes together quickly and makes 4 servings, at about 289 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 tablespoons olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

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Quick Info

Servings
4 servings
Calories
289 kcal
Category
Vegetarian

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