Honey-Glazed Roasted Zucchini with Lemon-Herb Crust

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Elevated roasted zucchini with a sweet-honey glaze and a crunchy herb crust, perfect as a side or light main dish. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs zucchini
• 3 tbsp olive oil
• 2 tbsp honey
• 1 lemon
• 1 tsp dried thyme
• 2 tbsp, chopped fresh parsley
• 1/4 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Slice 2 lbs zucchini into 1/4-inch thick half-moons and toss with 3 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
2. Step 2: Roast for 15 minutes until zucchini is tender and edges are slightly caramelized, then flip pieces and return to oven for 5 more minutes.
3. Step 3: While zucchini roasts, whisk 2 tbsp honey, juice of 1 lemon, 1 tsp dried thyme, and 1/2 tsp garlic powder in a small bowl.
4. Step 4: Remove zucchini from oven and brush generously with the honey-lemon glaze. Sprinkle with 1/4 cup panko breadcrumbs, 2 tbsp chopped parsley, and 1 tsp dried thyme.
5. Step 5: Return to oven for 3-4 minutes until breadcrumbs are golden and crispy, then serve immediately while hot.