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Home » Side Dishes

Oven Roasted Zucchini

Published: Jan 25, 2023 · Modified: May 1, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 730 words. · About 4 minutes to read this article.

Jump to Recipe
Oven roasted zucchini recipe.
Oven roasted zucchini recipe.
Oven roasted zucchini recipe.

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.

A wooden spatula scooping zucchini slices from a sheet pan.

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

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make oven roasted zucchini
  • Tips and tricks
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • 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

  1. Slice zucchini into thick, ½ inch slices.
  2. Pat dry with a paper towel to remove excess moisture.
  3. Toss in oil and seasoning, then spread onto a half baking sheet in a single layer.
  4. 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

Why did my zucchini turn out soggy?

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.

How do I prevent soggy zucchini?

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.

Do I need to peel my zucchini?

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

A wooden spatula scooping zucchini slices from a sheet pan.
Print Recipe
5 from 1 vote

Oven Roasted Zucchini

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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 6 servings
Calories: 59kcal
Author: Heather

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

  • Nordic Ware Half Baking Sheet, 2 Pack
  • HENCKELS 8-inch Chef's Knife
  • John Boos Block Cutting Board, 12x18 inches
  • Reynolds Kitchens Parchment Paper

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.

Nutrition Estimate

Serving: 4ounces | Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 202mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 1mg
Course: Side Dish
Cuisine: American

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Hi I'm Heather, and I'm here to share my recipes for all that backyard garden zucchini.

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