Mediterranean Roasted Zucchini Fans with Tomato & Garlic Cream
Mediterranean roasted zucchini fans with tomato and garlic cream is one of those dishes that looks impressive but is surprisingly simple to make. Thinly sliced zucchini is gently fanned out, brushed with olive oil, and roasted until tender with crisp edges. The real star is the tomato and garlic cream, inspired by Mediterranean flavors, rich enough to feel comforting but still light and fresh. This dish works beautifully as a vegetarian main, a refined side dish, or even a warm appetizer for gatherings. It celebrates seasonal produce, olive oil, garlic, and tomatoes, all cornerstones of Mediterranean cooking, in a way that feels modern and elegant.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For the Zucchini
4 medium zucchini
3 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and black pepper to taste
For the Tomato & Garlic Cream
1 tablespoon olive oil
3 cloves garlic, finely minced
1 cup crushed tomatoes
½ cup light cream or cooking cream
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
Pinch of chili flakes (optional)
For Garnish
Fresh basil or parsley, chopped
Extra Parmesan, optional
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Trim the ends of the zucchini and place each one between two chopsticks or wooden spoons.
Slice the zucchini thinly without cutting all the way through to create a fan shape.
Arrange the zucchini on the baking tray and gently fan them open.
In a small bowl, mix olive oil, garlic, oregano, thyme, salt, and pepper.
Brush the mixture generously over the zucchini, making sure it gets between the slices.
Roast for 25 to 30 minutes until tender and lightly golden at the edges.
While the zucchini roasts, heat olive oil in a saucepan over medium heat.
Add garlic, cook briefly, then stir in crushed tomatoes and simmer for 8 to 10 minutes.
Lower the heat, stir in cream and Parmesan, season, and serve over the roasted zucchini.
Tips for Best Results
Choose zucchini that are similar in size so they cook evenly.
Using chopsticks as guides prevents slicing all the way through.
Slice slowly and evenly for the best fan effect.
Brush oil gently to avoid collapsing the slices.
Roast on the middle rack for even browning.
If zucchini release moisture, increase oven heat slightly near the end.
Simmer the tomato sauce gently to concentrate flavor.
Add cream off high heat to prevent splitting.
Taste the sauce before serving and adjust seasoning.
Serve immediately for the best texture and appearance.
Variations
Add thin slices of mozzarella between zucchini layers before roasting.
Use cherry tomatoes instead of crushed tomatoes for a chunkier sauce.
Replace cream with Greek yogurt for a lighter option.
Add sautéed mushrooms to the tomato sauce for depth.
Use basil pesto instead of herbs for a bold twist.
Sprinkle breadcrumbs over zucchini for extra crunch.
Add lemon zest to brighten the sauce.
Make it spicy with extra chili flakes or harissa.
Top with toasted pine nuts for texture.
Serve with grilled chicken or fish for a complete meal.
Q&A
Can I prepare this ahead of time?
You can slice the zucchini and make the sauce ahead, but roast just before serving.
Do I need to peel the zucchini?
No, the skin adds color and helps hold the shape.
Can I use large zucchini?
Yes, but remove excess seeds if they are very mature.
Is this dish freezer-friendly?
It is best enjoyed fresh, as zucchini soften when frozen.
What cream works best?
Light cooking cream or half-and-half works well.
Can I make it dairy-free?
Use plant-based cream and skip the Parmesan.
How do I keep zucchini from getting soggy?
Do not overcrowd the pan and roast at high heat.
What herbs pair best?
Basil, thyme, oregano, and parsley all work well.
Is this suitable for kids?
Yes, simply skip chili flakes for a mild version.
What can I serve it with?
It pairs well with crusty bread, rice, or grilled protein.
Nutrition
(Approximate per Serving)
Calories: 220
Protein: 7g
Fat: 15g
Carbohydrates: 14g
Fiber: 3g
Sugar: Naturally occurring from tomatoes and zucchini
Conclusion
Mediterranean roasted zucchini fans with tomato and garlic cream turn simple vegetables into a dish that feels special without being complicated. The tender zucchini, infused with herbs and olive oil, pairs beautifully with the creamy tomato sauce that brings warmth and richness without overpowering the freshness. Whether served as a side or the centerpiece of a light meal, this recipe highlights how Mediterranean cooking transforms everyday ingredients into something memorable. It is a dish that looks elegant, tastes comforting, and fits easily into a balanced, seasonal way of eating.