Oven roasted zucchini is an easy, flavorful side dish to make with all that extra garden zucchini. Thick sliced zucchini is tossed in olive oil and Italian herbs, then roasted until tender.
Recipe summary
Flavor/texture: Tender roasted zucchini slices are seasoned with mild Italian herbs.
It's quick and easy: With about 5 minutes of prep you can have this simple side dish in the oven.
Made with: 3 medium zucchini, oil, and seasoning.
Serves: 4 people
Similar to: Roasted Zucchini and Broccoli, Roasted Butternut Squash and Zucchini, and Mexican Roasted Vegetables
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Ingredients and substitutions
- Zucchini - Fresh zucchini is best for this recipe. Frozen zucchini will turn out a little soggy when roasted. Fresh yellow summer squash makes a great substitute.
- Olive oil - Can be substituted with any neutral cooking oil with a high smoke point.
- Italian seasoning - Use your favorite homemade or store bought Italian seasoning blend. Or, substitute with a blend of herbs you have on hand, like basil, oregano, thyme, and rosemary.
- Salt and pepper - Enhance the flavor of your zucchini. I don't recommend omitting either of these.
How to make oven roasted zucchini
- Slice zucchini into thick, ½ inch slices.
- Pat dry with a paper towel to remove excess moisture.
- Toss in oil and seasoning, then spread onto a half baking sheet in a single layer.
- Bake until tender to your liking.
Tips and tricks
Slice into thick pieces - Zucchini is a quick cooking vegetable. Slice it into thick, ½ inch pieces to ensure it cooks at about the same rate as your bell pepper.
Don't want soggy zucchini? Reduce the baking time - Zucchini turns out soggy from overcooking. If your zucchini is always turning out soggy, slice it into thicker pieces and reduce the baking time.
Variations: Replace the seasoning with your favorite blend, like taco seasoning, Cajun seasoning, or your favorite minced garden herbs. Grate parmesan cheese or sprinkle shredded cheese over your zucchini before baking.
Frequently asked questions
Overcooking causes zucchini to turn out soggy. It's a high water content vegetable that's made of about 95% water. Unless you're dehydrating it, your zucchini is never going to turn out crispy or crunchy.
Keep an eye on your zucchini and don't cook it as long as you normally would. Slice your zucchini into thick, half inch slices. Thicker slices take longer to cook than thin slices or cubes. Pat your zucchini dry before adding oil and seasoning to remove as much excess moisture as possible.
No, there's no need to peel your zucchini before roasting. The skin of the zucchini contains many nutrients and added fiber that you'd be missing out on by peeling it off. The skin of the zucchini also helps the slices hold their shape after roasting.
📖 Recipe
Oven Roasted Zucchini
Ingredients
- 3 medium zucchini, about 1.5 pounds
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425℉. Lightly grease a sheet pan (or line with parchment paper) and set aside.
- Slice zucchini into thick, ½ inch slices, pat dry on both sides, and transfer to a large bowl. Drizzle with olive oil, then add Italian seasoning, salt, and pepper. Toss until evenly coated.
- Pour zucchini onto prepared baking sheet and spread into an even layer.
- Bake for about 16-18 minutes, or until zucchini is cooked through to your liking.
- Optionally, turn on the broiler during the last 2 to 3 minutes of cooking to add more color to the tops of your zucchini slices (do not walk away, broiler can brown veggies very quickly).
Recommended Equipment
Notes
- Storage: Leftover roasted zucchini will keep in a tightly sealed container in the refrigerator for 3 to 4 days and reheats well in the microwave.
- Thickness: Slice zucchini into thick slices to ensure they don't overcook in the oven.
- Flavor options: Add a pinch of red pepper flakes for a little heat, or grate parmesan cheese over your slices before baking for added flavor.
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