This roasted zucchini recipe offers tender and flavorful zucchini with a delightful caramelized edge, making it a delicious and satisfying vegetable dish. With minimal prep and simple seasoning, this recipe is easy to make, allowing you to enjoy a tasty and healthy side dish in no time!
Why you’ll love this recipe
- Tender and flavorful. Roasting zucchini brings out its natural sweetness and enhances its flavor, resulting in delicious bites that will leave you craving more.
- Easy and versatile. This dish is incredibly easy to make, requiring just a few simple ingredients and minimal effort. It can be enjoyed as a standalone side dish, tossed in salads, or used in various recipes like pasta or grain bowls.
- Healthy and nutritious. While zucchini is not a primary protein source, it is gluten free, low in calories and packed with essential vitamins and minerals, making it a nutritious addition to your meals.
- Zucchini. The star ingredient of the dish, zucchini provides the base for roasting.
- Olive oil. Olive oil helps to coat the zucchini, ensuring it roasts evenly and adds a touch of richness and flavor.
- Salt and pepper. To taste. This can be omitted if you are monitoring sodium levels.
- Garlic powder (optional). Garlic powder adds an extra layer of flavor to the roasted zucchini, providing a subtle garlic taste.
- Fresh herbs (optional). Fresh herbs such as thyme, rosemary, or parsley can be added for additional flavor and aroma, elevating the overall taste of the dish.
How to make roasted zucchini
Step 1 – Preparation. Preheat your oven to 425°F (220°C) and line a baking sheet or shallow pan with parchment paper or lightly grease it. Wash the zucchini and trim off the ends. Cut the zucchini into evenly sized slices or spears.
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Step 2 – Oil and season the zucchini. In a large bowl, toss the zucchini slices with olive oil, ensuring they are well coated. Season with salt, pepper, and a sprinkle of garlic powder if desired. Toss again to evenly distribute the seasonings.
Step 3 – Roast the zucchini. Arrange the zucchini in a single layer on the prepared baking sheet. Bake for about 20-25 minutes, or until the zucchini has softened and is lightly golden around the edges. Flip the zucchini slices halfway through the cooking time to ensure even browning.
Once roasted, remove the zucchini from the oven and garnish with fresh herbs if desired, such as thyme, rosemary, or parsley. Serve the roasted zucchini as a delicious side dish or use it in other recipes like salads, pasta, or grain bowls.
Tips to make the best recipe
- Cut the zucchini evenly. When slicing the zucchini, aim for even and uniform pieces. This ensures that the zucchini cooks evenly, due to their high water content, and results in a consistent texture.
- Don’t overcrowd the baking sheet. It’s important to arrange the zucchini slices in a single layer on the baking sheet, leaving space between them. Overcrowding the sheet can lead to steaming instead of roasting, resulting in softer, mushy zucchini with less caramelization.
- Adjust the baking time based on preference. If you prefer softer zucchini, you can reduce the roasting time slightly. For a more caramelized and crispy texture, you can extend the roasting time a bit longer, keeping a close eye to prevent burning.
- Customize your seasoning and toppings. There are a range of ways to vary this dish. You could try adding some parmesan cheese as a topping, Italian seasoning for some extra flavor or you can include additional vegetables like yellow squash.
To store: Allow the roasted zucchini to cool completely at room temperature before storing. Transfer to an airtight container or a sealable bag and place in the refrigerator. Consume the zucchini within 3-4 days for the best quality and flavor.
To reheat: Reheat the roasted zucchini gently in the oven or microwave until heated through. Toss gently before serving.
More zucchini recipes to try
Frequently asked questions
Absolutely! Baking other vegetables alongside zucchini can add variety and flavor to your dish. Bell peppers, onions, cherry tomatoes, summer squash or eggplant are popular choices. Just ensure that the vegetables you choose have similar roasting times to avoid undercooking or overcooking
While roasted zucchini is best served fresh, you can pre-cut the zucchini in advance and store it in an airtight container in the refrigerator for a day or two. However, for the best texture and flavor, it’s recommended to roast the zucchini just before serving.
Yes, you can easily adapt this recipe to use other types of summer squash, such as yellow squash or pattypan squash. The cooking time may vary slightly depending on the squash’s size and texture, so keep an eye on it while roasting.
- 2 medium zucchinis
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. Wash the zucchini and trim off the ends. Cut the zucchini into evenly sized slices or spears.
- In a bowl, toss the zucchini slices with olive oil, ensuring they are well coated. Season with salt, pepper, and a sprinkle of garlic powder if desired. Toss again to evenly distribute the seasonings.
- Arrange the zucchini in a single layer on the prepared baking sheet. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the zucchini is lightly golden around the edges. Flip the zucchini slices halfway through the cooking time to ensure even browning.
- Once roasted, remove the zucchini from the oven and garnish with fresh herbs if desired, such as thyme, rosemary, or parsley. Serve the roasted zucchini as a delicious side dish or use it in other recipes like salads, pasta, or grain bowls.