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Roasted Zucchini

This roasted zucchini is my new go-to side dish, and I can’t get enough of it! It’s light, flavorful, and healthy, which is the perfect trifecta.

I’ve had it on repeat now for weeks, and it couldn’t be easier to make!

Roasting the zucchini brings out its natural sweetness. And it has a slightly caramelized, irresistible exterior. It’s like veggie candy, I swear!

Roasted zucchini with chopped parsley garnish and slice of lemon on the side.
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Easy Roasted Zucchini 

I’m a sucker for a good roasted veggie recipe. Whether it’s potatoes, sprouts, or zucchini, if it’s roasted, I’m here for it. 

That said, this roasted zucchini recipe is one of my favorite go-tos. It takes minimal effort and comes together in 30 minutes or less. 

It’s also surprisingly flavorful, especially when I dust it with Parmesan cheese.

If you need a healthy side dish the whole family will enjoy, give roasted zucchini a try!


There aren’t many ingredients in this recipe. Here’s all you need:

  • Zucchini – Select four medium-sized, firm zucchini. Bonus points if you can find four of roughly the same size and shape. Try to avoid soft vegetables with too many blemishes. 
  • Olive oil – It helps hold the seasonings and provides some flavor. Don’t bother with extra-virgin oil. The regular stuff will do just fine. 
  • Seasonings – You can tweak your seasonings to suit your tastes. I like to use a blend of garlic powder, oregano, salt, pepper, and paprika.
  • Parmesan – Though optional, giving the slices a cheesy finish is always a winning move. 
  • Parsley – A simple parsley garnish dials up the look and taste of this side dish. 
  • Lemon juice – The bright, zingy flavor of lemon pairs well with the zucchini’s natural earthiness. 
Seasoned zucchini slices in a baking sheet with parchment paper.

How to Make Roasted Zucchini 

Follow these steps to roast your zucchini perfectly: 

1. Prepare. Cover a baking sheet with parchment paper, and preheat the oven to 425 degrees. Wash and dry the zucchini and cut it into evenly sized sticks. 

2. Coat the zucchini. Toss the zucchini in a bowl with the olive oil and seasonings, coating each stick evenly. 

3. Roast. Spread the zucchini in an even layer on the baking sheet. Then, roast for 10 minutes, and flip each piece over. Roast for another 10 minutes or until done. 

Note: Add Parmesan about 5 minutes before the zucchini finishes roasting. 

4. Garnish and serve. Remove the baking sheet from the oven. Top the zucchini with parsley and lemon juice and serve. Enjoy! 

Recipe Tips and Tricks 

I have just a few tips to ensure your zucchini turns out perfectly: 

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  • Keep things uniform. If most of the sticks are relatively similar in size, they’ll cook more evenly. It’s okay if they aren’t 100% perfect, but keep them as close to the same size as possible. 
  • Dry it out. Zucchini naturally has a lot of water, which can cause it to become soggy if you’re not careful. To prevent that, generously salt the zucchini after slicing it. Let it sit for 10 to 15 minutes, and the salt will absorb some of the water. 
  • Don’t overcrowd or overcook! Other common culprits for soggy zucchini include overcrowding and overcooking. Don’t pile too many zucchini on the baking sheet. Ensure they don’t touch or overlap. And don’t cook them for too long.
  • Swap it for squash. Zucchini and squash are very similar. If you don’t have zucchini on hand, make the recipe with squash instead. 
  • Double down on the seasonings. Do you want your zucchini to be extra flavorful? Season according to the recipe below. Then, season them again after they’ve finished roasting.
Roasted zucchini served on a white plate with chopped parsley and lemon on side.

What to Serve with Roasted Zucchini 

You can serve roasted zucchini with everything from pork chops to pasta! Some of my favorite options include: 

How to Store 

If you have leftover zucchini, keep it fresh with these tips:

  • To Store: Let the zucchini cool completely. Then, refrigerate it in an air-tight container for up to 4 days. 
  • To Reheat: Transfer the zucchini to a lightly oiled or parchment-covered baking sheet. Reheat it in the oven at 400 degrees Fahrenheit for several minutes. Don’t overheat. 
Slice baked salmon served with roasted zucchini sticks.

More Roasted Vegetable Recipes 

In the mood for more veggies? Here are some to try: 

Roasted Zucchini

Course: Side DishCuisine: American


Prep time


Cooking time


Total time



This roasted zucchini is light, healthy, and delicious! Seasoned with lemon and Parmesan, it’s an easy side dish everyone will love.


  • 4 medium zucchini, cut into 1/2-inch sticks/wedges

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon paprika (optional)

  • 2 tablespoons grated parmesan cheese (optional)

  • fresh parsley, chopped for garnish

  • lemon juice, for drizzling


  • Preheat the oven to 425 degrees Fahrenheit. Cover a baking sheet with parchment paper.
  • Wash, dry, and cut the zucchini into 1/2-inch thick sticks/wedges.
  • Transfer the zucchini to a large bowl. Toss with olive oil, garlic, oregano, salt, pepper, and paprika (if using) until evenly coated.
  • Arrange the sticks in a single, non-overlapping layer on the baking sheet.
  • Roast in the preheated oven for approximately 20 minutes. Flip them once halfway through. When ready, the zucchini should have golden-brown edges and be fork-tender. If using Parmesan, add it to the tops of the zucchini about 5 minutes before they’re done.
  • Remove the tray from the oven. Garnish with parsley and a lemon juice drizzle immediately before serving. Enjoy with your favorite meal!


  • Want more flavor? Add some extra herbs to the slices before popping them in the oven. Cayenne, red pepper flakes, rosemary, and basil are all good options.
  • Want a crispier texture? Set the oven to broil for the last 2 minutes of cooking. Watch the zucchini closely to avoid burning.
  • Add extras. Things like chopped olives, feta, and sun-dried tomatoes pair well with the zucchini. Add them after the zucchini have finished cooking.

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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