Cinnamon Spiced Zucchini

Love Life and Lollipops- Cinnamon Spiced Zucchini

With all the fresh summer squash in the markets these days, I've been cooking up so much of it as a side to our dinners in place of (or along with) our usual garlic greens.  They are so fresh and sweet and light and amazingly delicious!  I'm working up a vegan zucchini bread recipe, but in the meantime, I've been making this recipe as a side dish (though it takes up more than half my dish most of the time).  It's supereasy and relatively quick and a real stand out dish.

Here's how I do it:


  • 6-8 summer squashes cut into coins (or as many as you like really)
  • 2 tablespoons of saute oil (mine is a combination of olive, coconut, and sesame: the perfect combination)
  • a generous sprinkle of cinnamon
  • a sprinkle of cumin
  • a sprinkle of paprika
  • a sprinkle of clove
  • a pinch or so of Himalayan sea salt
  1. Preheat the oven to 425 degrees
  2. Mix all of the above in a bowl until well coated (though honestly I skip the bowl which is just another thing to clean and mix directly on a baking sheet).
  3. Spread on a baking sheet so that the squash is in a single layer.
  4. Bake the squash for 30-45 minutes until cooked to your liking (I like them pretty well cooked so that some of the edges are starting to brown).
  5. Serve hot!