Simple recipes like this roasted zucchini are my absolute favorite and a must-have during busy weeknights around my house. It requires very little effort, minimal ingredients, but still packs in lots of flavor. And I might step on some toes, but roasted vegetables are just superior to all other ways of preparing vegetables…in my humble opinion! ;) Those caramelized brown edges with tender insides are super delicious and slightly addicting. This roasted zucchini recipe is so good, you might just end up eating half of it straight off the baking sheet before it makes its way to your dinner table!
What’s in This Roasted Zucchini Recipe?
I just love easy recipes that use minimal ingredients. Here’s what you need to make delicious roasted zucchini:
- Zucchini: Zucchini is plentiful in the summer months, but you can often find it all year long in most grocery stores. I like purchasing zucchini that are roughly the same size so that it cooks evenly in the oven.
- Oil: A light coating of extra virgin olive oil helps the seasoning coat the zucchini and helps to roast the zucchini without it burning.
- Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder adds great flavor to the zucchini. But feel free to experiment with different herbs and spices.
- Cheese: Freshly grated parmesan cheese adds a crispy, tasty texture to the zucchini as it roasts. It’s optional, but I highly recommend it! ;)
How Do You Keep Zucchini From Getting Soggy When Roasting?
Zucchini naturally contains a lot of water, so here are a few tips to keep your zucchini from getting soggy when roasting it:
- First, make sure to roast the zucchini at a high temperature so the heat can draw out any excess moisture. We roasted our zucchini at 425°F.
- Cut the zucchini into thick slices, about ¾-1 inch half moons. Thicker slices tend to hold their shape versus thin slices that tend to get soft and mushy as it roasts.
- Don’t crowd your baking sheet. If the zucchini is too crowded on the baking sheet, it will steam rather than roast. So if you have a lot of zucchini to cook, make sure to split them between two baking sheets.
- Don’t overcook the zucchini. If the zucchini roasts for too long in the oven, it will start to get mushy and soggy. You want to roast it just until the zucchini is golden brown and tender.
How to Store and Reheat
If you have any leftover roasted zucchini you can store it in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or in a 350°F oven for 5-7 minutes, until warmed through.
Serving Suggestions
Roasted zucchini is extremely versatile and can be enjoyed as a quick side dish with your favorite protein like grilled chicken, salmon, or turkey burgers. But it’s also great added to pasta salads, pizza, omelets, and breakfast skillets.
Roasted Zucchini Recipe
Equipment
Ingredients
- 2 large zucchini (about 1.3 pounds)
- 2 teaspoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese
Instructions
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Preheat oven to 425°F. Wash the zucchini well, trim off the top stem, slice the zucchini evenly in half lengthwise, then cut the zucchini into ¾-inch size half moons.2 large zucchini
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Add the chopped zucchini to a large bowl. Drizzle with olive oil and add the Italian seasoning, salt, black pepper, garlic powder, and grated Parmesan. Toss well until all of the zucchini is evenly coated with oil and spices.2 teaspoons olive oil, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ cup freshly grated Parmesan cheese
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Add the seasoned zucchini to a parchment lined baking sheet and spread it out evenly.
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Roast the zucchini in the oven for 15 minutes or until golden brown and tender. Be careful not to overcook the zucchini.
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Remove the baking sheet from the oven and sprinkle the roasted zucchini with a little more salt, pepper, or grated Parmesan to taste.
Notes
Nutrition
How to Make Roasted Zucchini Step by Step
Slice the Zucchini: Preheat oven to 425°F. Wash 2 large zucchini well, trim off the top stem, slice the zucchini evenly in half lengthwise, then cut the zucchini into ¾-inch size half moons.
Season the Zucchini: Add the chopped zucchini to a large bowl. Drizzle 2 teaspoons of olive oil and add ½ teaspoon of Italian seasoning, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ¼ teaspoon of garlic powder, and ¼ cup of freshly grated Parmesan. Toss well until all of the zucchini is evenly coated with oil and spices.
Spread Out the Zucchini: Add the seasoned zucchini to a parchment-lined baking sheet and spread it out evenly.
Roast the Zucchini: Roast the zucchini in the oven for 15 minutes or until golden brown and tender. Be careful not to overcook the zucchini.
Season and Serve: Remove the baking sheet from the oven and sprinkle the roasted zucchini with a little more salt, pepper, or grated Parmesan to taste.
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