Roasted Zucchini Recipe
If you crave a sun-kissed, veggie-packed side that goes with just about anything, Roasted Zucchini is my go-to solution for easy weeknight meals and lively gatherings alike. Every bite celebrates summer with tender squash, herby notes, and craveable golden edges. It’s hard to believe such simple ingredients can yield this much fresh flavor, but that’s what makes Roasted Zucchini a staple at my table—bursting with zest, texture, and a pop of brightness thanks to a final flourish of lemon and cheese. Whether you’re hosting friends or just feeding the family, this is a dish you’ll reach for again and again.
Ingredients You’ll Need
These ingredients are all about simplicity, but each one matters! Fresh zucchini is your canvas, while a handful of pantry favorites infuse aroma, color, and subtle crunch. Here’s what you’ll gather for Roasted Zucchini:
- Zucchini: Opt for about 1 pound (roughly 3 medium) for the perfect balance of juicy inside and golden edges outside.
- Extra-virgin olive oil: Just enough to coat and help the zucchini caramelize, bringing a luxe touch and rustic flavor.
- Italian seasoning: A quick way to add savory, garden-fresh essence—think oregano, basil, and thyme in one blend.
- Sea salt: Brings out the natural sweetness of the squash and ensures each bite pops with flavor.
- Garlic powder: For that subtle, earthy warmth that quietly boosts the entire dish (no peeling required!).
- Freshly ground black pepper: The slightly spicy finish rounds out all the other flavors—grind away to fit your taste.
- Lemon wedges: A finishing splash of lemon juice brightens everything—add as much or as little as you crave.
- Cheese (feta, Parmesan, pecorino, or vegan): Totally optional, but a sprinkle takes Roasted Zucchini over the top for creamy-salty brilliance.
- Fresh herbs (like parsley or basil): Add these just before serving for a gorgeous pop of green and herby aroma.
How to Make Roasted Zucchini
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 425°F. Lining your baking sheet with parchment paper is a small touch that makes cleanup a breeze and ensures the zucchini browns rather than sticks. This high temperature is key—it coaxs out those glorious crispy edges that make Roasted Zucchini so irresistible.
Step 2: Toss the Zucchini with Seasonings
Cut your zucchini into 1-inch half-moons, then add them to a large bowl. Drizzle on the olive oil, sprinkle over the Italian seasoning, sea salt, garlic powder, and finish with several twists of fresh black pepper. With clean hands or a spatula, toss everything together until the zucchini is evenly coated. This ensures every little piece roasts up with maximum flavor!
Step 3: Arrange and Roast
Spread the seasoned zucchini out evenly on your lined sheet pan, making sure the pieces aren’t crowded. Overlapping can prevent them from crisping properly, so let them stretch out! Slide the pan into the oven and roast for 15 to 20 minutes. You’re looking for zucchini that’s tender with enticingly golden, caramelized edges—the kind you can’t resist sneaking right off the tray.
Step 4: Finish and Serve
Once out of the oven, transfer your Roasted Zucchini to a pretty serving dish. Right away (while it’s still hot!), squeeze over fresh lemon juice for brightness, then top with cheese and herbs if you like. This is when the magic happens—melty, tangy, and fresh all at once!
How to Serve Roasted Zucchini
Garnishes
Take Roasted Zucchini to another level with a shower of fresh herbs like parsley, basil, or thyme, and don’t skip the cheese if you want creamy, savory oomph. Extra lemon wedges on the side let everyone find their perfect tangy balance. I also love a pinch of chili flakes for a gentle kick.
Side Dishes
This dish pairs beautifully with just about everything! Try it next to grilled chicken, flaky fish, or a simple pasta for a Mediterranean feast. Roasted Zucchini is also ideal as a fresh contrast to rich mains like lasagna or as a stand-alone part of a veggie board with dips and olives.
Creative Ways to Present
For a colorful platter, mix Roasted Zucchini with roasted bell peppers or cherry tomatoes. Thread pieces onto skewers for fun veggie kabobs or pile it onto toasted baguette slices for a rustic bruschetta. You can even fold leftovers into scrambled eggs or toss them into grain bowls for an instant lunch upgrade. It’s a playground for your imagination!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Roasted Zucchini in an airtight container in the fridge. It’ll keep well for up to 3 days and stays delicious as part of a cold lunch or quick snack.
Freezing
While you can technically freeze Roasted Zucchini, keep in mind the texture will turn quite soft after thawing. If you plan to add it to soups, stews, or sauces later, it’ll work fine! For best results, lay the pieces on a tray to freeze individually, then transfer to a freezer bag for up to 2 months.
Reheating
To restore as much crispiness as possible, reheat Roasted Zucchini in a hot oven (about 400°F) for 5 to 7 minutes. Microwaving works if you’re in a rush, but the squash will soften further. Add another squeeze of lemon to bring back the fresh flavor!
FAQs
Can I use yellow squash instead?
Absolutely! Yellow squash roasts up just as beautifully as zucchini. You can use them interchangeably or mix them together for a gorgeous, colorful twist on classic Roasted Zucchini.
What’s the secret to getting crispy edges?
Make sure not to overcrowd your baking sheet. If the zucchini is piled up, it will steam rather than roast, so give the pieces plenty of space to brown nicely. High oven heat and a little oil help, too!
How do I avoid mushy roasted zucchini?
Cut the zucchini in thicker half-moons (about 1-inch) so they hold their shape. Also, don’t overbake; remove them as soon as they’re golden and starting to caramelize at the edges.
Is Roasted Zucchini good served cold?
Yes! Leftover Roasted Zucchini is delicious cold, added to salads, sandwiches, or bowls. Its flavor deepens as it sits, making it a fantastic addition to make-ahead meals.
Which cheese pairs best with roasted zucchini?
It’s hard to choose, but salty feta and nutty Parmesan are my top picks. If you’re dairy-free, a sprinkle of vegan Parmesan is just as tasty and adds wonderful umami.
Final Thoughts
I can never resist making a double batch of Roasted Zucchini, because it disappears in a flash—whether it’s the star at dinner or a cozy addition to leftovers. Give it a try, play with the garnishes, and let it become your new favorite way to make the most of summer squash!
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Roasted Zucchini Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy this simple and flavorful roasted zucchini recipe that makes a perfect side dish or light meal. Tender zucchini seasoned with herbs and spices, roasted to perfection, and finished with a touch of citrus and cheese.
Ingredients
Zucchini:
- 1 pound zucchini (about 3 medium, cut into 1-inch half-moons)
Seasonings:
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper
Additional:
- Lemon wedges (for squeezing)
- Crumbled feta cheese, grated Parmesan cheese, pecorino cheese, or Vegan Parmesan (optional, for serving)
- Fresh herbs (optional, for serving)
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Season zucchini: In a large bowl, toss the zucchini with the olive oil, Italian seasoning, salt, garlic powder, and pepper. Spread on the baking sheet.
- Roast: Roast for 15 to 20 minutes until golden brown.
- Finish and serve: Transfer to a serving dish, squeeze with lemon, and add cheese and herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 80
- Sugar: 4g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 8mg
Keywords: roasted zucchini, zucchini recipe, side dish, vegetable recipe, easy zucchini
