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+ servings

Roasted Zucchini and Basil Rosettes Recipe

Servings: 4 people as a side dish or 2 for a meal


  • 8 zucchini
  • 1 bunch basil
  • olive oil or coconut oil to drizzle
  • 1-2 cloves crushed garlic (optional. omit if you’re avoiding fodmap foods)
  • sea salt to taste (post baking. if you salt prior, it will draw water out of the zucchini and make them soggy!)


  • Preheat oven at 150C / 300F
  • Take a vegetable peeler and peel strips of the zucchini long ways, so that you have thin, long strips.
  • Do this to all of your zucchini.
  • WASTAGE TIP: Reserve the dark green end bits and pop in the freezer for the next bake, veggie mash or soup you make, as they’re too thick for the effect we’re trying to achieve here.
  • Then roll the ribbons into rosettes and nestle into your baking dish of choice. I used a small gratin dish about 22cm diameter for 6 zucchini.
  • Once you’ve popped them all in, scatter garlic, if using.
  • Nestle basil leaves in between the rosettes.
  • Drizzle olive or coconut oil generously over the dish and pop into the oven.
  • 1 hour and a quarter / half later, they’re done. Sprinkle with a little sea salt and you’re ready to enjoy!