I never used to be a zucchini lover. It was a boring mushy vegetable. But as I got more and more into healthy eating, and plant-focused eating, I realized that it would be a good idea to develop a relationship with zucchini.

After all, zucchini has a lot of things going for it:

  • Zucchini contains zero fat, and is high in water and fibre.
  • It contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.
  • Zucchini can be eaten cooked or raw.
  • It has a very low calorie density. You could literally eat zucchinis all day and not gain weight.
  • They are typically inexpensive, so you really load up on zucchinis for a small chunk of change.
  • They come in different varieties – green, yellow squash, and marrow, which are shorter and a greenish-grey colour.
  • Zucchini is very versatile. Try it in baked goods, soups, stir-frys, roasted, BBQ’d and in salads. They can be spiralized and used instead of pasta.

Zucchini is now a regular staple in my home. This recipe, which was inspired by a recipe from the Bais Yaakov cookbook, is regular fare once a week at our dinner table. We had a big crowd for dinner on Friday night and they devoured it!

Serves 8-10 as a side dish

4 medium-large zucchinis, cut into strips

3 peppers – 1 red, 1 orange, 1 yellow, cut into strips

1 large red onions, cut into strips

2 bulbs of garlic, peeled and minced

Zest of one lemon

Juice of one lemon

Salt and pepper to taste







  • Preheat oven to 425.
  • Line 2 cookie sheets with parchment paper.
  • Cut zucchinis into long strips by first cutting zucchini in half lengthwise, and then cutting each half into 4, so each zucchini with yield about 8 strips. Evenly distribute the zucchini over the 2 cookie sheets.
  • Next cut the peppers into long strips, and scatter between the zucchini pieces
  • And then cut the onions into thin strips, and fill in the gaps on the cookie sheet with the onions.
  • Sprinkle the minced garlic and lemon zest over the vegetables. Then pour the lemon juice evenly over the vegetables. Season with salt and fresh groun pepper.
  • Bake 15 minutes, then switch positions of cookie sheets, so that each sheet has spent 15 minutes on bottom rack and 15 minutes on top rack.
  • Then place each rack under low broil for 5-7 minutes to brown.
  • Serve yourself a big helping with some rice and beans on the side.


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