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!
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!
Ingredients
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.
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 slices.
2. Coat the zucchini. Toss the zucchini in a bowl with the olive oil and seasonings, coating each slice evenly.
3. Roast. Spread the zucchini in an even layer on the baking sheet. Then, roast for 10 minutes, and flip each slice 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:
- Keep things uniform. If most of the slices 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 the slices 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 the slices again after they’ve finished roasting.
What to Serve with Roasted Zucchini
You can serve roasted zucchini with everything from pork chops to pasta! Some of my favorite options include:
- Lean proteins like blackened chicken or air fryer salmon
- Heartier proteins, such as oven-fried pork chops or steak
- Pasta dishes, such as lasagna or fettuccine alfredo
- Burgers and sandwiches like the Travis Scott burger or the Cuban sandwich
- Lighter fare like a Caprese salad or a BLT pasta salad
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.
More Roasted Vegetable Recipes
In the mood for more veggies? Here are some to try:
- Roasted Rosemary Potatoes
- Roasted Cherry Tomatoes
- Roasted Cauliflower
- Roasted Brussels Sprouts
- Roasted Butternut Squash
Roasted Zucchini
4
servings10
minutes20
minutes30
minutesThis roasted zucchini is light, healthy, and delicious! Seasoned with lemon and Parmesan, it’s an easy side dish everyone will love.
Ingredients
4 medium zucchini, cut into 1/2-inch slices
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
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cover a baking sheet with parchment paper.
- Wash, dry, and slice the zucchini into 1/2-inch thick slices.
- Transfer the slices to a large bowl. Toss them with olive oil, garlic, oregano, salt, pepper, and paprika (if using). Toss well until the slices are evenly coated.
- Arrange the coated slices in a single, non-overlapping layer on the baking sheet.
- Roast in the preheated oven for approximately 20 minutes. Flip the slices 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!
Notes
- 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. Furthermore, if the zucchini has too much flavor, you can reduce the seasonings.
- 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.
