Sheet Pan Zucchini Rings with Lemon Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp, golden zucchini rings roasted with fresh herbs and lemon zest for a vibrant vegetable side. This Mediterranean-inspired vegetarian recipe, ready in about 37 minutes, pairs zucchini, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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.

Prep: 12 min Cook: 25 min Serves 4 Mediterranean cuisine 85 cal/serving
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Ingredients

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

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut zucchini into 1/2-inch thick rings and arrange in a single layer on a parchment-lined baking sheet.
  2. Step 2: Whisk 2 tbsp olive oil, 1 tbsp lemon zest, and 1 tsp fresh thyme in a small bowl. Brush mixture evenly over zucchini rings.
  3. Step 3: Sprinkle with 1/4 tsp sea salt and 1/8 tsp black pepper. Roast for 22-25 minutes, flipping once halfway, until edges are golden and tender.
  4. Step 4: Finish with a light drizzle of lemon juice from the remaining lemon half.

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