Roasted zucchini and basil rosettes

I love finding new ways to present veggies, both for the creative challenge and the sheer beauty in taking time to do something well. These zucchini rosettes are the easiest thing in the world. They look impressive. They’re delicious. They were born out of me saying to my 3 years old ‘do you want to do a special zucchini project together?’ (translation: I’ve really got to get started on dinner and you’re going to help) This is what followed. Needless to say we ate quite late because I got all creative and excited and every little rosette had to be perfect. Don’t be precious. Rustic is good. I hope you enjoy them!

Roasted Zucchini and Basil Rosettes Recipe

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



  • 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!

Additional tastiness suggestions

  • Sprinkle some pesto and goat’s fetta over the roasted zucchini to serve
  • Fine chop some bacon and pan fry. Scatter over for a delicious smoky addition.
  • Crush some almonds roughly and toast in a pan for a few minutes, watching closely. Sprinkle over the top of the zucchini once toasted and serve.
  • Add a tablespoon of nutritional yeast flakes when scattering crushed garlic before roasting the zucchini – a great way to get a cheesy taste for a non dairy person, and a fantastic Vitamin B enhancer for vegetarians.

And there you have it. With the pesto and feta or bacon options, I’d happily have that as a lunch for two with a few baby spinach leaves. Mouth is watering as I type!

Real Food. Happy Bodies and more veggie inspiration with this ‘cool as a cucumber mango salad’ here if you fancy checking it out.

Tag me on instagram when you make itso I can share the prettiness!

roasted zucchini spirals

Comments 4

  1. They look beautiful! I should try it. I too like to try new ways to cook and present veggies to my 3 1/2 year old. Her favorite snack lately is frozen trees – frozen broccoli florets. Maybe I will see how she likes zucchini rosettes!

    1. Post

      Isn’t 3.5 such a beautiful age? We call them trees too! Enjoy the rosettes – Being a girl, the rosy word might appeal 🙂

      1. Alex I’m 51 and I still call them trees. think I always will. Gonna try Zucks Rosettes with feta and pesto and pine nuts too.

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